Try this Pennsylvania Pot Roast recipe, or contribute your own.
Suggest a better descriptionCoat a large saucepan with cooking spray; place over medium-high 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 1-2/3 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 MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (324g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 36 | ||
Calories from Fat: 8 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 943.2mg | 33 % | |
Potassium 219mg | 6 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.8g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 36
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