Pennsylvania Pot Roast

6 Reviews
ADD YOUR REVIEW
Yield
5 servings (serving size: 3 ounces roast and 1/3 cup sauce)
April 1997
RECIPE BY Cooking Light

Ingredients

  • Cooking spray
  • 1 (1 1/2-pound) beef eye of round roast
  • 3/4 cup beef broth
  • 1 cup chopped onion
  • 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)

Nutritional Information

  • Calories 217
  • Caloriesfromfat 24%
  • Fat 5.7g
  • Satfat 2g
  • Monofat 2.2g
  • Polyfat 0.3g
  • Protein 33.4g
  • Carbohydrate 6.1g
  • Fiber 1.2g
  • Cholesterol 85mg
  • Iron 3.4mg
  • Sodium 356mg
  • Calcium 28mg

How to Make It

Step 1

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.

Step 2

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.

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Ratings & Reviews

Bselder1958's Review

GayleP25
February 04, 2013
This is one of my favorite all-time CL recipes. It makes. A great Sunday dinner with mashed potatoes and green beans on the side.

Meganmi's Review

Dorothee
January 16, 2012
I clipped this from the magazine back in '97, and it's been one of our favorite winter recipes ever since. I recently lost my hard copy and was thrilled to discover that it's been posted here.

GayleP25's Review

Bselder1958
August 28, 2011
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.

Dorothee's Review

Meganmi
November 25, 2009
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.

GayleR's Review

perschef
June 03, 2009
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.

perschef's Review

GayleR
January 27, 2009
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.)