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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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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) |
Directions:
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.
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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