Pot Roast with Roasted Vegetable Sauce
| Yield: | 4 Servings |
| Categories: |
| 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 | cn | (14 1/2-ounce) beef Broth |
| 1 | c | Dry red wine |
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