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Pot Roast With Roasted Vegetable Sauce




Source of Recipe


Recipe from Recipe Source Websight






Recipe Introduction


Here's an old-fashioned Mississippi pot roast meal

4 servings





List of Ingredients



• 2 tb Olive oil
  
• 1 (4 lb) boneless beef round Tip roast
  
• 3/4 ts Salt
  
• 1/2 ts Pepper
  
• 1 md Onion, coarsely chopped
  
• 4 Celery ribs, cut into l-inch Pieces
  
• 3 md Carrots, cut into l-inch Pieces
  
• 1 Teaspoon dried thyme
  
• 3 Sprigs parsley
  
• 2 Bay leaves, broken in half
  
• 3 lg Cloves garlic, crushed
  
• 1 Cn (28-ounce) Italian-style Tomatoes, drained & coarsely Chopped
  
• 1 (14 1/2-ounce) can beef Broth
  
• 1 c Dry red wine
  






Instructions



1. Preheat oven to 350 F. In Quart Dutch oven, heat oil over med-high heat until hot.
   
2. Add beef roast; brown. Remove roast; season with salt and pepper.
   
3. Add onions, celery and carrots to pan; cook and stir
   until onions are tender, about 5 minutes. Add remaining ingredients; stir to blend.
   
4. 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.
   
5. Remove roast from pan; keep warm.
   
6. Strain cooking liquid; reserve. Remove and discard bay leaves. Puree vegetables in a blender or food processor.
   
   
7. Add 2 cups cooking liquid through top or feed tube with motor run-ning. Carve roast into slices and serve with pureed vegetable sauce.