Italian Beef Roast

Italian Beef Roast

Have beef roast tonight and use the leftovers for pasta with rosa ragu sauce tomorrow.

15 min. prep time
6 servings
454 Ratings


1 (3-pound) beef chuck roast
1 1/2 teaspoons kosher salt
1 teaspoon pepper
1 large (2 cups) white onion, coarsely chopped
6 medium (3 cups) carrots, peeled, cut diagonally into 1-inch pieces
3 ribs (2 cups) celery, cut diagonally into 1-inch pieces
1 (6-ounce) can basil, garlic & oregano tomato paste
1 (15-ounce) can diced Italian-flavored tomatoes


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.

Recipe Tip

Rosa Ragu Sauce: Puree leftover sauce. Combine 2 cups pureed sauce and 2 tablespoons heavy whipping cream. Cook over medium heat 5-7 minutes or until heated through. Serve over hot cooked pasta with shredded beef. Top with shredded Parmesan cheese, if desired.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 840

Fat: 51g

Cholesterol: 285mg

Sodium: 1090mg

Carbohydrates: 22g

Dietary Fiber: 6g

Protein: 69g

Recipe #16113©2013Land O'Lakes, Inc.

Recipe Comments & Reviews

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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