| 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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