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Italian Beef Roast

Italian Beef Roast

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

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15 min
Prep Time
08 hrs 20 min
Total Time


1 (3-pound) beef chuck roast

1 1/2 teaspoons kosher salt

1 teaspoon pepper

1/4 cup Land O Lakes® Butter

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 (15-ounce) can diced Italian-flavored tomatoes

1 (6-ounce) can basil, garlic & oregano tomato paste

How to make

  1. STEP 1

    Pat roast beef dry with paper towels; sprinkle beef with salt and pepper.

  2. STEP 2

    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.

  3. STEP 3

    Combine onion, carrots, celery, tomatoes and tomato paste 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.

Read the Story Behind the Recipe

Tip #1

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.

Tip #2

Read more about this recipe on Recipe Buzz® Blog.

Nutrition (1 serving)

840 Calories
51 Fat (g)
285 Cholesterol (mg)
1090 Sodium (mg)
22 Carbohydrates (g)
6 Dietary Fiber
69 Protein (g)
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