Pot Roast with Roasted Vegetable Sauce

Pot Roast With Roasted Vegetable Sauce

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Rating:

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Serves:
6

Ingredients

  • 2 Tbsp
    olive oil
  • 4 lb
    boneless beef round tip roast
  • 3/4 tsp
    salt
  • 1/2 tsp
    pepper
  • 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

Step-by-Step

  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.

Printable Recipe Card

About Pot Roast with Roasted Vegetable Sauce

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



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