Pot roast with roasted vegetable sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | (4 lb) boneless beef round | |
| Tip roast | ||
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | medium | Onion, coarsely chopped |
| 4 | Celery ribs, cut into l-inch | |
| Pieces | ||
| 3 | mediums | Carrots, cut into l-inch |
| Pieces | ||
| 1 | Teaspoon dried thyme | |
| 3 | Sprigs parsley | |
| 2 | Bay leaves, broken in half | |
| 3 | larges | Cloves garlic, crushed |
| 1 | can | (28-ounce) Italian-style |
| Tomatoes, drained & coarsely | ||
| Chopped | ||
| 1 | can | (14 1/2-ounce) beef Broth |
| 1 | cup | Dry red wine |
Directions
Preheat oven to 350 F. In Quart Dutch oven, heat oil over med-high heat until hot. Add beef roast; brown. Remove roast; season with salt and pepper. Add onions, celery and carrots to pan; cook and stir until onions are tender, about 5 minutes. Add remaining ingre- dients; stir to blend.
Return roast to pot; bring to a boil. Cover tightly; transfer pot to oven.
Cook for 3 hours, or until beef is tender, turning roast halfway through cook- ing time. Remove roast from pan; keep warm. Strain cooking liquid; reserve. Remove and discard bay leaves. Puree vegetables in a blender or food processor. Add 2 cups cooking liquid through top or feed tube with motor run- ning. Carve roast into slices and serve with pureed vegetable sauce.
Makes 6 to 8 servings.
Posted to MM-Recipes Digest V4 #169 by BobbieB1@... on Jul 1, 1997