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.
I have been making this recipe for years now and we LOVE it! I do increase the seasoning and add some S & P along with a splash of tabasco at the end. I puree the veggies to make a flavorful sauce. One of my favorite CL recipes.
My family really liked this recipe. I pureed the veggies and the liquid at the end, this way my kids didn't know they had some turnip and it made for a very flavorful, thick gravy. I'll definitely make it again. By the way, I forgot to put in the crushed tomatoes and it tasted fine.
I used the ingredients as listed with no substitutions, and was surprised by the lack of flavor. Served over boiled new potatoes as suggested. I cooked for 9 hours in a slow cooker at low, and pureed the sauce with a hand blender before thickening. Won't make again.
It's really a nice recipe. The turnips give it a different flavor. I will use this recipe again. It's low carb and works perfectly for the South Beach Diet. However, finding those peppercorns was a real pain. I would suggest either tying them in cheesecloth or using ground pepper. (I should have known better.)
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