Recipe - Pennsylvania Pepper Cabbage (Cole Slaw)

Vegetable cooking spray
1 Beef eye of round roast,
(11/2pound)
Three fourths cup Beef broth
1 cup Chopped onion
One half cup Canned undrained crushed
tomatoes
One fourth cup Diced carrot
One fourth cup Diced celery
One fourth cup Diced turnip
2 tablespoon Chopped fresh parsley
One fourth teaspoon Dried thyme
4 Black peppercorns
1 Bay leaf
Fresh parsley sprigs,
(optional)

Coat a large saucepan with cooking spray; place over mediumhigh heat until
hot. Add roast, browning on all sides. Add broth and next 9 ingredients to
pan; bring to a boil. Cover, reduce heat, and simmer 3 hours or until
tender.

Slice roast, and place on a serving platter; set aside, and keep warm.
Increase heat to medium, and cook broth mixture, uncovered, 10 minutes or
until reduced to 12/3 cups. Discard peppercorns and bay leaf. Yield: 5
servings (serving size: 3 ounces roast and 1/3 cup sauce).

Per serving: 112 Calories; 3g Fat (23% calories from fat); 13g Protein; 9g
Carbohydrate; 27mg Cholesterol; 314mg Sodium

Serving Ideas : Garnish with fresh parsley, if desired.

NOTES : Because my family is much more health conscious now, I try to serve
healthier meals. In this favorite, I trim any fat off the roast before
cooking and watch the sodium by substituting spices for salt. Ann Nace,
Perkasie, Pennsylvania. Serve sauce with roast.

Recipe by: Cooking Light, October 1994, page 136

Posted to MCRecipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.