Title: Pot Roast with Roasted Vegetable Sauce
Categories: Beef Sauce Vegetable Roast
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	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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