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Pot Roast with Roasted Vegetable Sauce

 

8

Yield

6

servings

Prep

30

min

Cook

3

hrs

Ready

4

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

2 tablespoons olive oil
4 pounds beef, round steak
boneless
¾ teaspoon salt
½ teaspoon black pepper
1 medium onions
coarsely chopped
4 ribs celery
cut into 1 inch pieces
*
3 medium carrots
cut into 1 inch pieces
1 teaspoon thyme
dried
*
3 Sprigs parsley leaves
*
2 each bay leaves
broken in half
*
3 Cloves garlic
crushed
*
28 ounces tomatoes
italian, drained and coarsely chopped
14 ½ ounce beef stock
1 cup red wine
dry
*

Directions

Preheat oven to 350℉ (180℃).

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 cooking time.

Remove roast from pan; keep warm. Strain cooking liquid; reserve. Remove and discard bay leaves.

Purée 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 puréed vegetable sauce.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 798g (28.1 oz)
Amount per Serving
Calories 69127% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 186mg 62%
Sodium 970mg 40%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 15%
Sugars g
Protein 214g
Vitamin A 180% Vitamin C 41%
Calcium 14% Iron 55%
* based on a 2,000 calorie diet How is this calculated?

 

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