Pot Roast Pasta, what to do with leftover pot roast and carrots! I honestly think pot roast, and mashed potatoes, with gravy and carrots is my favorite meal. Since there is just the two of us at home, I always have leftover beef and usually make a hash or we just heat up leftovers. I came up with this recipe the other day, since I also love pasta. You’re going to love this! It has vodka and fresh cream, and is so easy to make. You’re going to want to make a pot roast with carrots just to have the leftovers for this delicious pasta!
Do you believe everything happens for a reason? I remember when our oldest son Morgan was waiting to hear from colleges six years ago. He would go to the mailbox everyday and be so disappointed when he wouldn’t get into a school in California. I knew there would be a reason why, and sure enough he ended up in New York City! It was meant to be! He has made it there, and as they say, if you can make it there, you can make it anywhere! Now is the time for him to move to California! He has worked his ass off, excuse my language, and now he needs to put his name out there in the big city of Hollywood. There is something in the works as I write this, and I hope to be able to share soon! I’m so excited that I will just be able to get in the car and be there in six plus hours! I have threatened to come every weekend. I can’t wait to see what the big state of California has in store for him, if it’s anything like New York City, I have no doubt he will be very successful! Good luck Morgie, break a leg, but not literally! Your Mom and Dad are very proud of you!
Pot Roast Pasta
Recipe: By Stacey Evans
• One 2 1/2 lb boneless beef pot roast, cooked and cut into pieces. Use whatever is leftover, depending, either serves 2 or 4. For Pete and me, this made 4 servings of Pasta.
• Cooked bunch of carrots that have been cut up.
• 1/2 pound of linguini for two people or 1 pound for four people.
• 1/2 stick of butter melted
• 4 garlic cloves, chopped
• 4 cups of Marinara, use your favorite jarred.
• 1/2 cup vodka
• 1 tsp red pepper flakes
• 1 cup heavy cream
• salt and pepper to taste
• top with Parmesan and shredded Mozzarella
1. In large nonstick frying pan, add butter and melt over medium heat.
2. Add garlic and cook for 1 minute.
3. Add chopped beef and carrots, cook for 3 minutes or until just heated through.
4. In large pot of boiling, salted, water, add Pasta and cook according to directions.
5. While pasta is cooking, add Marinara to beef, along with the red pepper flakes and taste for more salt or pepper.
6. Add vodka, and cook for 3 minutes.
7. Add heavy cream and cook for 3 more minutes, or until just heated through.
8. Drain pasta, and scoop meat sauce over the pasta and top with Parmesan and Mozzarella.