Pot Roast with Roasted Vegetable Sauce Recipe

Name: Pot Roast with Roasted Vegetable Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 pounds beef, round steak boneless; 3/4 teaspoon salt; 1/2 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 1/2 ounce beef stock; 1 cup red wine dry

Servings: persons

2 tablespoons olive oil
4 pounds beef, round steak boneless
3/4 teaspoon salt
1/2 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 1/2 ounce beef stock
1 cup red wine dry

1
Preheat oven to 350F (180C).
2
In Quart Dutch oven, heat oil over med-high heat until hot.
3
Add beef roast; brown.
4
Remove roast; season with salt and pepper.
5
Add onions, celery and carrots to pan; cook and stir until onions are tender, about 5 minutes.
6
Add remaining ingre- dients; stir to blend.
7
Return roast to pot; bring to a boil.
8
Cover tightly; transfer pot to oven.
9
Cook for 3 hours, or until beef is tender, turning roast halfway through cooking time.
10
Remove roast from pan; keep warm.
11
Strain cooking liquid; reserve.
12
Remove and discard bay leaves.
13
Puree vegetables in a blender or food processor.
14
Add 2 cups cooking liquid through top or feed tube with motor run- ning.
15
Carve roast into slices and serve with pureed vegetable sauce.

1392

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 pounds beef, round steak boneless, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and more.

Yes, Pot Roast with Roasted Vegetable Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot Roast with Roasted Vegetable Sauce

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