Pot Roast with Roasted Vegetable Sauce

Recipe look good to you?     

Pot Roast with Roasted Vegetable Sauce Ingredients

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

Instructions for Pot Roast with Roasted Vegetable Sauce

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@aol.com on Jul 1, 1997

Main Ingredient: BeefCuisine: Uncategorized

More like this...

Red-Cooked Pot Roast (Shanghai Pot Roast)

Steves Crock Pot Roast Beef/boston Butt Roast

Roast Beef with Roasted Vegetables And Mashed Sweet Potatoes

Potted Roast Chicken with Vegetables