pot roast with roasted vegetable sauce

serves 6

Ingredients For pot roast with roasted vegetable sauce

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