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Beef Roast with Carrot-Leek Pasta

Prep Time
Total Time

10 servings

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.

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What You Need

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Make It

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  • 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.

Special Equipment Needed


  • 10 servings

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Nutrition Bonus

This satisfying main dish has a lot going for it. It's low in fat, low in calories, low in sodium, and high in vitamin A, thanks to the carrots.

Nutritional Information

Serving Size 10 servings
Calories 390
Total fat 9g
Saturated fat 2g
Cholesterol 60mg
Sodium 310mg
Carbohydrate 48g
Dietary fiber 3g
Sugars 5g
Protein 28g
% Daily Value
Vitamin A 170 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 25 %DV

* 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.

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