Pennsylvania Pot Roast

Ingredients

• 1  bay leaf 
• 0.8 cup beef broth 
• 1.5 pound beef eye of round roast 
• 4  peppercorns black
• 0.5 cup tomatoes with added purée, undrained canned crushed
• 0.3 cup carrots diced
• 0.3 cup celery diced
• 0.3 teaspoon thyme leaves dried
• 2 tablespoons parsley fresh chopped
• 1 cup onion chopped
• 0.3 cup turnip diced

Equipment

• frying pan
• sauce pan

Directions

1. Place a large saucepan coated with cooking spray over medium-high heat until hot.
2. Add roast, browning on all sides.
3. 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.
4. 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.
5. Serve sauce with roast.
6. Serve with red potatoes, if desired.