1/2 cup canned crushed tomatoes with added purée, undrained
1/4 cup diced carrot
1/4 cup diced celery
1/4 cup diced turnip
2 tablespoons chopped fresh parsley
1/4 teaspoon dried thyme
4 black peppercorns
1 bay leaf
Cooked small red potatoes (optional)
How to Make It
Place a large saucepan coated with cooking spray over medium-high heat until hot. Add roast, browning on all sides. Add broth and next 9 ingredients (broth through bay leaf) to pan; bring to a boil. Cover, reduce heat, and simmer 3 hours or until tender.
Slice roast; place on a serving platter. Set aside; keep warm. Increase heat to medium; cook broth mixture, uncovered, 10 minutes or until reduced to 1 2/3 cups. Discard peppercorns and bay leaf. Serve sauce with roast. Serve with red potatoes, if desired.