WITH basil zucchini
There’s truly no better way to make “gravy” than in a slow cooker. I like the lean round roast here—it’s what my boss at the Italian restaurant always used, ending up with a pot of deeply flavorful marinara and a softball-size hunk of beef that would almost crumble as you sliced it—but a thick chuck roast would be good too.
Season the roast all over with salt and pepper. In a large skillet or sauté pan, heat
Return the skillet to medium heat and add the remaining
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain.
Transfer the roast to a carving board and slice it against the grain or pull it apart. Season the sauce with salt and pepper. If you’d like, puree the sauce with an immersion blender. Return the meat to the sauce, or serve the meat on its own and toss the pasta with sauce to coat.
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