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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

    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.

  2. STEP 2

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

  3. STEP 3

    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.

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.

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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