Pot Roast With Roasted Vegetable Sauce

MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Pot Roast With Roasted Vegetable Sauce
Categories: New import
Yield: 4 servings

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

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.

MMMMM