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Categories:Viewed: 32 - Published at: 6 years ago
Ingredients
- 1 Tbsp. oil
- 1 boneless beef pot roast (2-1/2 lb./1.1 kg)
- 3 cups 25%-less-sodium beef broth
- 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
- 2 Tbsp. capers, divided
- 550 g fettuccine, uncooked
- 5 carrots, cut into 3-inch matchlike sticks King Sooper's 1 lb For $0.99 thru 02/09
- 1 leek, white and light green parts sliced
- 1 Tbsp. corn starch
- 1/4 cup cold water
Method
- Heat oven to 350 degrees F.
- 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 (160F).
- 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 corn starch 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.
