Pennsylvania Pot Roast

By scootchie17

Ingredients

• Cooking spray
• 1 (1 1/2-pound) beef eye of round roast
• 3/4 cup beef broth
• 1 cup chopped onion
• 1/2 cup canned crushed tomatoes with added pure, undrained
• 1/4 cup diced carrot
• 1/4 cup diced celery
• 1/4 cup diced turnip
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon dried thyme
• 4 black peppercorns
• 1 bay leaf
• Cooked small red potatoes (optional)

Preparation

Step 1

Place a large saucepan coated with cooking spray over medium-high heat until hot. Add roast, browning on all sides. Add broth and next 9 ingredients (broth through bay leaf) to pan; bring to a boil. Cover, reduce heat, and simmer 3 hours or until tender.

Slice roast; place on a serving platter. Set aside; keep warm. Increase heat to medium; cook broth mixture, uncovered, 10 minutes or until reduced to 1 2/3 cups. Discard peppercorns and bay leaf. Serve sauce with roast. Serve with red potatoes, if desired.



Yield: 5 servings (serving size: 3 ounces roast and 1/3 cup sauce)

CALORIES 217 (24% from fat); FAT 5.7g (sat 2g,mono 2.2g,poly 0.3g); IRON 3.4mg; CHOLESTEROL 85mg; CALCIUM 28mg; CARBOHYDRATE 6.1g; SODIUM 356mg; PROTEIN 33.4g; FIBER 1.2g


--------------------------------------------------------------------------------