Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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Have beef roast tonight and use the leftovers for pasta with rosa ragu sauce tomorrow.
Pat roast beef dry with paper towels; sprinkle beef with salt and pepper.
Melt butter in skillet over medium-high heat until sizzling. Add beef; cook, turning occasionally, 6-8 minutes or until browned on all sides. Remove from heat.
Combine onions, carrots, celery, tomato paste and tomatoes in bowl; mix well. Place mixture into bottom of 4 1/2-quart slow cooker; top with beef, fat-side up, and drippings from pan. Cover; cook on High heat setting 6-7 hours, or Low heat setting 8-9 hours or until beef is fork tender.
Dietary Fiber: 6g
We made this about a month ago. Paired it with spaghetti noodles, sald and Italian spinach. YUMMY!! I am making this again this weekend. Don't change a thing, It's fabulous just as is.
I made this two days ago. When we ate it that evening my husband loved it, and I thought it was just okay. However, when we had some of the leftovers last evening, I changed my mind! I think it was from a combination of the flavors melding together more and the meat becoming even more tender, that made it taste so much better to me. My husband had some of the meat in a sandwich yesterday in his packed lunch, and we have just about enough left to have for dinner again this evening. I'll definitely make this again.
I made this last night for supper. It was terrific. The only changes I made were to use a pound of baby carrots and 2 onions instead of 1. We are going to slice some of the leftover beef for open face sandwiches tomorrow. We will be making this recipe again. Ruth K.
WOW!!! This was so good and the flavor was even better. I made this tonight for dinner and I had the whole house smelling like an Italian restaurant. The meat was mouth watering and so tender. The only thing I would say about this recipe would be take out the roast beef at the end of cooking time and trim off the fat then put back in slow cooker and shred with two forks.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/4056
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Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
Even though it seems like summer may have just started, let’s face it – school is just around the corner. Even if you don’t want to think about it (or, let’s be honest here, are secretly excited to have the kids back in school), it helps to plan ahead. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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