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