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
celery ribs, bias cut 1 inch
3 medium
carrots, cut in 1" chunks
1 tsp
dried thyme
parsley sprigs
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


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

About Pot Roast with Roasted Vegetable Sauce

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