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 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 (14 1/2-ounce) can 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.