Rost Beef Cooked In Pasta Sauce (italian Style) I Made It

Rost beef cooked in pasta sauce (Italian style)

CherylsCookingNow 8 years ago

Thank you Eastcoaster for sharing your recipe. It turned out very flavorful and the chuck roast I used was very moist. All who commented that I will never buy beef roast again is right. The chuck roast, was on sale, was a little over 2lbs and I followed the recipe exactly but I only used half the paste. The sauce was really thick and I thought I don't need all the paste. While it baked in the oven, the sauce thinned but not too thin that you could have it over the roast. I had a lot of sauce leftover so I froze it. I won't have to make spaghetti sauce next time.

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frankieanne 8 years ago said:

Here is the link:
Roast Beef Cooked In Pasta Sauce Italian Style
That looks like a delicious recipe. The sauce looks like it would make a great spaghetti sauce!

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frankieanne 8 years ago said:

Another review!
Roast Beef Cooked In Pasta Sauce The Italian Way

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mommyluvs2cook 8 years ago said:

This does sound really good! Great idea on freezing the extra sauce, I probably wouldn't have thought of that and just thrown it out!

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eastcoaster 8 years ago said:

Cheryl, thank you very much for the wonderful review. Appreciate you made it, and very happy you like it:)))

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bakerme 8 years ago said:

I have had this recipe saved forever and finally got around to making it for dinner tonight. Oh my gosh, it's delicious!!! I keep boneless chuck roasts in the freezer to have on hand during the winter months, and I already know I'm going to have to use another one for this recipe! (My husband has already requested it!) I did make a few minor changes by omitting the celery and some of the spices, but I don't think they significantly altered the taste of the dish. And I have enough left for tomorrow's dinner :) Thanks, Manella for sharing your tasty recipe!

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eastcoaster 8 years ago said:

Bakerme:)) Thank you very much for the wonderful review. Happy you made it and very happy you and your husband liked it. You made my day:)))

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bakerme 8 years ago said:

We're excited about having the leftovers tonight! Thanks again for your help! :)

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eastcoaster 8 years ago said:

Anytime:))))

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frankieanne 8 years ago said:

I'd really like to try this. I need to figure out how to cut it in half. Always a challenge! :)

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bakerme 8 years ago said:

Frankie, it halved very nicely for me using a 1.79 pound boneless chuck roast (well trimmed), one can of petite diced tomatoes, and one 6 oz. can tomato paste. I didn't halve the tomato paste so the sauce stayed nice and thick (we don't like thin, watery sauce). We got enough for dinner last night and leftovers for tonight. It's really delicious! The only problem I had was cutting the meat into chunks in the Dutch oven. I didn't want to cut it on a cutting board and lose any of the fabulous sauce. Next time I'm going to cut the meat up like stew meat before cooking it in the sauce. Hey, that might work for you to make an even smaller amount!

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frankieanne 8 years ago said:

Oh, thanks, Bakerme! I love the suggestions!

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pointsevenout 8 years ago said:

I've this on the counter right now. Using a, just shy of, 3lb boneless ribeye roast. Caught a sale @ $3.50/lb. My scratchings says 1/2hr per pound. So I'll temp check it at 1.5 hours. Targeting for 125 to 130. Kept the sauce the same.
Time for a little nap and I'll get busy with it.

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bakerme 8 years ago said:

You're welcome, Frankie!

Points, when you wake up, you're gonna love your dinner!

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pointsevenout 8 years ago said:

The result on this try was all my fault. Roast came out too done for me @ 155F @ 1.5hours. Should have tested it at the hour mark when I took the cover off.
I have some egg noodles to boil up for the pasta sauce.
Will gnaw my way through the rest of the roast so as not to waste the meat. I'll do better next time.

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eastcoaster 8 years ago said:

Thank you Pointsevenout for making it. I'm so sorry it did not work for you.Hope you try again. Thank you very much for putting a photo on the recipe, i'm still learning how to do that. It's slow going.

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frankieanne 8 years ago said:

It looks good, pso!

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