Pennsylvania Pot Roast

Serves: 5
Time: 04:00

Notes:
Recipe from Cooking Light: Per Serving: Cal 217, Chol 85mg, Na 356mg, Fat 5.7g, Fe 3.4mg, Ca 28mg

Ingredients

Cooking Spray 1-1 1/2 beef eye of round roast 3/4c beef broth 1c chopped onion 1/2c canned crushed tomatoes, undrained 1/4c diced carrot 1/4c diced celery 1/4c diced turnip 2 tbsp chopped parsley (fresh) 1/4 tsp dried thyme 4 black peppercorns 1 bay leaf

Directions

1. Place a large saucepan coated with cooking spray over med/high heat until hot. Add roast, browning on all sides. 2. Add broth and next 9 ingredients (thru bay leaf) to pan and bring to a boil. 3. Cover and reduce heat. Simmer 3 hours until tender. 4. Slice roast and set aside. 5. Increase heat to med, cook broth mix uncovered 10 min or until reduced to 1 2/3c. Discard peppercorns and bay leaf 6. Serve with red potatoes on side.

This entry was posted on Saturday, October 6th, 2007 at 7:03 pm and is filed under American, Beef, Main Dish. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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