| Pennsylvania Pot Roast
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, 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
Instructions:
1. Place a large saucepan
coated with cooking spray over medium-high heat until hot. Add
roast, browning on all sides. Add broth and remaining
ingredients to pan; bring to a boil. Cover, reduce heat and
simmer 3 hours or until tender.
2. Slice roast; place on a serving platter. Set aside; keep
warm. Increase heat to medium; cook broth mixture, uncovered,
about 10 minutes. Discard peppercorns and bay leaf. Serve
roast with sauce. 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); Protein 33.4g; Carb
6.1g; Fiber 1.2g; Chol 85mg; Iron 3.4mg;Sodium 356mg; Calc 28
mg. |
