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.
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