Pot Roast with Roasted Vegetable Sauce
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boneless beef round tip roast
onion, coarsely chopped
celery ribs, bias cut 1 inch
carrots, cut in 1" chunks
garlic cloves, crushed
italian style tomatoes, drained and coarsely chopped
In dutch oven, heat oil over med-high heat until hot.
Remove roast; season with salt and pepper.
Add onions, celery and carrots to pan; cook and stir until onions are tender, about 5 minutes.
Add remaining ingredients; stir to blend.
Return roast to pot; bring to a boil.
Cover tightly; transfer pot to oven.
Cook for 3 hours, or until beef is tender, turning roast halfway through cooking time.
Remove roast from pan; keep warm.
Strain cooking liquid; reserve.
Remove and discard bay leaves.
Puree vegetables in a blender or food processor.
Add 2 cups cooking liquid through top or feed tube with motor running.
Carve roast into slices and serve with pureed vegetable sauce.