| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats |
5 |
Servings |
INGREDIENTS
|
|
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) |
INSTRUCTIONS
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.
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