Side Pannel
Pennsylvania Pot Roast
Ingredients List
- Vegetable cooking spray
- 1 Beef eye of round roast,
- -(1-1/2-pound)
- 3/4 c Beef broth
- 1 c Chopped onion
- 1/2 c Canned undrained crushed
- -tomatoes
- 1/4 c Diced carrot
- 1/4 c Diced celery
- 1/4 c Diced turnip
- 2 tb Chopped fresh parsley
- 1/4 ts Dried thyme
- 4 Black peppercorns
- 1 Bay leaf
- Fresh parsley sprigs,
- -(optional)
Directions
Coat a large saucepan with cooking spray; place over medium-high heat until
hot. Add roast, browning on all sides. Add broth and next 9 ingredients to
pan; bring to a boil. Cover, reduce heat, and simmer 3 hours or until
tender.
Slice roast, and place on a serving platter; set aside, and keep warm.
Increase heat to medium, and cook broth mixture, uncovered, 10 minutes or
until reduced to 1-2/3 cups. Discard peppercorns and bay leaf. Yield: 5
servings (serving size: 3 ounces roast and 1/3 cup sauce).
Per serving: 112 Calories; 3g Fat (23% calories from fat); 13g Protein; 9g
Carbohydrate; 27mg Cholesterol; 314mg Sodium
Serving Ideas : Garnish with fresh parsley, if desired.
NOTES : Because my family is much more health conscious now, I try to serve
healthier meals. In this favorite, I trim any fat off the roast before
cooking and watch the sodium by substituting spices for salt. Ann Nace,
Perkasie, Pennsylvania. Serve sauce with roast.
hot. Add roast, browning on all sides. Add broth and next 9 ingredients to
pan; bring to a boil. Cover, reduce heat, and simmer 3 hours or until
tender.
Slice roast, and place on a serving platter; set aside, and keep warm.
Increase heat to medium, and cook broth mixture, uncovered, 10 minutes or
until reduced to 1-2/3 cups. Discard peppercorns and bay leaf. Yield: 5
servings (serving size: 3 ounces roast and 1/3 cup sauce).
Per serving: 112 Calories; 3g Fat (23% calories from fat); 13g Protein; 9g
Carbohydrate; 27mg Cholesterol; 314mg Sodium
Serving Ideas : Garnish with fresh parsley, if desired.
NOTES : Because my family is much more health conscious now, I try to serve
healthier meals. In this favorite, I trim any fat off the roast before
cooking and watch the sodium by substituting spices for salt. Ann Nace,
Perkasie, Pennsylvania. Serve sauce with roast.
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