pot roast with roasted vegetable sauce

Name: Pot Roast with Roasted Vegetable Sauce
Yield: 6
Ingredients: 2 tablespoon(s) olive oil; 4 pound(s) boneless beef round tip roast; 3/4 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 1 medium onion, coarsely chopped; 4 - celery ribs, bias cut 1 inch; 3 medium carrots, cut in 1" chunks; 1 teaspoon(s) dried thyme; 3 - parsley sprigs; 2 - bay leaves; 3 large garlic cloves, crushed; 28 ounce(s) italian style tomatoes, drained and coarsely chopped; 14.5 ounce(s) beef broth; 1 cup(s) dry red wine

6 Pinches

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yield 6 serving(s)

Ingredients

2 tablespoons olive oil
4 pounds boneless beef round tip roast
3/4 teaspoon salt
1/2 teaspoon pepper
1 medium onion, coarsely chopped
4 celery ribs, bias cut 1 inch
3 medium carrots, cut in 1" chunks
1 teaspoon dried thyme
3 parsley sprigs
2 bay leaves
3 large garlic cloves, crushed
28 ounces italian style tomatoes, drained and coarsely chopped
14.5 ounces beef broth
1 cup dry red wine

How To Make pot roast with roasted vegetable sauce

Step 1

Preheat oven to 350.

Step 2

In dutch oven, heat oil over med-high heat until hot.
Step 3

Add beef roast; brown.
Step 4

Remove roast; season with salt and pepper.
Step 5

Add onions, celery and carrots to pan; cook and stir until onions are tender, about 5 minutes.
Step 6

Add remaining ingredients; stir to blend.
Step 7

Return roast to pot; bring to a boil.
Step 8

Cover tightly; transfer pot to oven.
Step 9

Cook for 3 hours, or until beef is tender, turning roast halfway through cooking time.
Step 10

Remove roast from pan; keep warm.
Step 11

Strain cooking liquid; reserve.
Step 12

Remove and discard bay leaves.
Step 13

Puree vegetables in a blender or food processor.
Step 14

Add 2 cups cooking liquid through top or feed tube with motor running.
Step 15

Carve roast into slices and serve with pureed vegetable sauce.
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