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 (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.
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.
Explore reviews fromour online community
I made this recipe and was delicious.
I couldn't find 1 (6-ounce) can basil, garlic & oregano tomato paste in the store so I added fresh garlic and oregano.
I made this today. Amazing flavor. I did add fresh mushrooms because I had them in the frig but follow the recipe just as it is, perfect.... It was the best roast we have ever eaten. I took the leftover meat and put it in the gravy and veggies. Can't wait to taste it tomorrow!
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.
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