pot roast with roasted vegetable sauce
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yield
6 serving(s)
Ingredients For pot roast with roasted vegetable sauce
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2 Tbspolive oil
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14.5 ozbeef broth
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28 ozitalian style tomatoes, drained and coarsely chopped
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3 lggarlic cloves, crushed
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2bay leaves
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3parsley sprigs
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1 tspdried thyme
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3 mdcarrots, cut in 1" chunks
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4celery ribs, bias cut 1 inch
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1 mdonion, coarsely chopped
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1/2 tsppepper
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3/4 tspsalt
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4 lbboneless beef round tip roast
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1 cdry red wine
How To Make pot roast with roasted vegetable sauce
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1Preheat oven to 350.
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2In dutch oven, heat oil over med-high heat until hot.
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3Add beef roast; brown.
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4Remove roast; season with salt and pepper.
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5Add onions, celery and carrots to pan; cook and stir until onions are tender, about 5 minutes.
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6Add remaining ingredients; stir to blend.
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7Return roast to pot; bring to a boil.
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8Cover tightly; transfer pot to oven.
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9Cook for 3 hours, or until beef is tender, turning roast halfway through cooking time.
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10Remove roast from pan; keep warm.
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11Strain cooking liquid; reserve.
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12Remove and discard bay leaves.
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13Puree vegetables in a blender or food processor.
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14Add 2 cups cooking liquid through top or feed tube with motor running.
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15Carve roast into slices and serve with pureed vegetable sauce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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