Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  eye of round roast
     3/4           cup  beef broth
  1                cup  onion -- chopped
     1/2           cup  canned tomatoes -- crushed
     1/4           cup  carrot -- diced
     1/4           cup  celery -- diced
     1/4           cup  turnip -- diced
  2        tablespoons  fresh parsley -- chopped
     1/4      teaspoon  dried thyme
  4                     black peppercorns
  1                     bay leaf
  1              small  red potatoes- cooked -- optional

Preparation:

1. Place a large saucepan coated with cooking spray over medium heat until hot. Add roast and brown on all sides. 2. Add broth and next nine ingredients to the pan; bring to a boil, cover and then reduce heat. Simmer for 3 hours. 3. Slice roast; place on a serving platter and set aside. 4. Increase heat to medium, and cook liquid for 10 minutes to reduce. Discard peppercorns and bay lead and pour over sliced roast. Serving Ideas : with cooked red potatoes and salad

Nutritional Information:

32 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 6g Carbohydrate; 0mg Cholesterol; 241mg Sodium