Instructions: Coat 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).

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.

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