Have beef roast tonight and use the leftovers for pasta with rosa ragu sauce tomorrow.
Story Behind the Recipe
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
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
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 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
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.
When the weather’s crisp and you’re craving something hearty and comforting, these classic recipes will hit the spot.