Need a new idea for Sunday dinner? How about Beef Roast with Carrot-Leek Pasta? Add the veggies to the cooking pasta to shorten your prep time.
What You Need
Original recipe yields 10 servings
1 Tbsp. oil
1 beef rump roast (2-1/2 lb.)
3 cups fat-free reduced-sodium beef broth
1/4 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. capers, divided
1-1/4 lb. fettuccine, uncooked
5 carrots, cut into 3-inch matchlike sticks
1 leek, white and light green parts sliced
1 Tbsp. cornstarch
1/4 cup cold water
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Let's Make It
Heat oven to 350ºF.
Heat oil in ovenproof Dutch oven or large deep skillet on medium-high heat. Add roast; cook 4 min. on each side or until evenly browned on both sides. Mix broth, dressing and 1 Tbsp. capers. Pour over roast; cover.
Bake 2 to 2-1/2 hours or until roast is done (160°F). Remove from oven. Ladle meat drippings into small saucepan. Let roast stand, covered, until ready to slice to serve.
Cook pasta in large saucepan as directed on package, omitting salt and adding carrots to the boiling water for the last 6 min. and leeks for the last minute. Meanwhile, bring meat drippings to boil. Mix cornstarch and water; whisk into meat drippings. Cook and stir 2 min. or until slightly thickened. Stir in remaining capers.
Slice roast. Serve with pasta and sauce.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.