Pot Roast with Roasted Vegetable Sauce

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.