Free Recipe Pennsylvania Pot Roast
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Pennsylvania Pot Roast Recipe
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)
Pennsylvania Pot Roast Preparation
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. Recipe by: Cooking Light, October 1994, page 136 Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 5
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