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Pot Roast with Roasted Vegetable Sauce
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 1-inch pieces
3 md Carrots, cut into 1-inch pieces
1 ts 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 cn (14 1/2-ounce) 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.
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