Pennsylvania Pot Roast |
Course : Pot Roast
Serves: 5 |
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Ingredients:
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 piece black peppercorns |
1 piece bay leaf |
1 small red potatoes- cooked -- optional |
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Preparation / Directions:
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
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Nutritional Information:
32 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 6g Carbohydrate; 0mg Cholesterol; 241mg Sodium |
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