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  • Pot Roast With Roasted Vegetable Sauce

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    Pot Roast With Roasted Vegetable Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 Tbsp. Extra virgin olive oil
    • 1 x (4 lb) boneless beef round
    •     Tip roast
    • 3/4 tsp Salt
    • 1/2 tsp Pepper
    • 1 med Onion, coarsely minced
    • 4 x Celery ribs, cut into l-inch
    •     Pcs
    • 3 med Carrots, cut into l-inch
    •     Pcs
    • 1 tsp dry thyme
    • 3 sprg parsley
    • 2 x Bay leaves, broken in half
    • 3 lrg Cloves garlic, crushed
    • 1 can (28-oz) Italian-style
    •     Tomatoes, liquid removed & coarsely
    •     Minced
    • 1 can (14 1/2-oz) beef Broth
    • 1 c. Dry red wine

    Directions

    1. Preheat oven to 350 F. In Qt Dutch oven, heat oil over med-high heat till warm. Add in beef roast; brown. Remove roast; season with salt and pepper. Add in onions, celery and carrots to pan; cook and stir till onions are tender, about 5 min. Add in remaining ingre- dients; stir to blend.
    2. Return roast to pot; bring to a boil. Cover tightly; transfer pot to oven.
    3. Cook for 3 hrs, or possibly till beef is tender, turning roast halfway through cook- ing time. Remove roast from pan; keep hot. Strain cooking liquid; reserve. Remove and throw away bay leaves. Puree vegetables in a blender or possibly food processor. Add in 2 c. cooking liquid through top or possibly feed tube with motor run- ning. Carve roast into slices and serve with pureed vegetable sauce.
    4. Makes 6 to 8 servings.

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