Pot Roast with Roasted Vegetable Sauce

• 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.

olive oil, beef, salt, black pepper, onions, celery, carrots, thyme, parsley, bay leaves, garlic, tomatoes italian, beef stock, red wine

Taken from recipeland.com/recipe/v/pot-roast-roasted-vegetable-sau-43939 (may not work)