Pot Roast with Roasted Vegetable Sauce
Yield
6 servingsPrep
30 minCook
3 hrsReady
4 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1.8 | kg |
beef, round steak
boneless |
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | medium |
onions
coarsely chopped |
|
| 4 | ribs |
celery
cut into 1 inch pieces |
*
|
| 3 | medium |
carrots
cut into 1 inch pieces |
|
| 5 | ml |
thyme
dried |
*
|
| 3 | Sprigs |
parsley leaves
|
*
|
| 2 | each |
bay leaves
broken in half |
*
|
| 3 | Cloves |
garlic
crushed |
*
|
| 809.2 | ml/g |
tomatoes
italian, drained and coarsely chopped |
|
| 419.1 | ml/g |
beef stock
|
|
| 237 | ml |
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.
