Pot Roast with Roasted Vegetable Sauce

Pot Roast With Roasted Vegetable Sauce Recipe

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  • 2 Tbsp
    olive oil
  • 4 lb
    boneless beef round tip roast
  • 3/4 tsp
  • 1/2 tsp
  • 1 medium
    onion, coarsely chopped
  • 4
    celery ribs, bias cut 1 inch
  • 3 medium
    carrots, cut in 1" chunks
  • 1 tsp
    dried thyme
  • 3
    parsley sprigs
  • 2
    bay leaves
  • 3 large
    garlic cloves, crushed
  • 28 oz
    italian style tomatoes, drained and coarsely chopped
  • 14.5 oz
    beef broth
  • 1 c
    dry red wine

How to Make Pot Roast with Roasted Vegetable Sauce


  1. Preheat oven to 350.
  2. In dutch oven, heat oil over med-high heat until hot.
  3. Add beef roast; brown.
  4. Remove roast; season with salt and pepper.
  5. Add onions, celery and carrots to pan; cook and stir until onions are tender, about 5 minutes.
  6. Add remaining ingredients; stir to blend.
  7. Return roast to pot; bring to a boil.
  8. Cover tightly; transfer pot to oven.
  9. Cook for 3 hours, or until beef is tender, turning roast halfway through cooking time.
  10. Remove roast from pan; keep warm.
  11. Strain cooking liquid; reserve.
  12. Remove and discard bay leaves.
  13. Puree vegetables in a blender or food processor.
  14. Add 2 cups cooking liquid through top or feed tube with motor running.
  15. Carve roast into slices and serve with pureed vegetable sauce.

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About Pot Roast with Roasted Vegetable Sauce

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy

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