• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Pennsylvania Pot Roast

  • Recipe Submitted by on

Category: Meat

 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.

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