Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 1997


Recipe Summary test

5 servings (serving size: 3 ounces roast and 1/3 cup sauce)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

217 calories; calories from fat 24%; fat 5.7g; saturated fat 2g; mono fat 2.2g; poly fat 0.3g; protein 33.4g; carbohydrates 6.1g; fiber 1.2g; cholesterol 85mg; iron 3.4mg; sodium 356mg; calcium 28mg.