Creamy mushroom pasta with sliced eye of round turns a lean roast into a rich, filling dinner. The beef is cooked once, then sliced thin so it stays tender when reheated.
The cream sauce coats everything while the mushrooms add depth without extra work.
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1. Preheat oven to 400°F. Pat dry 1 lb eye of round roast. Rub with 1 tbsp olive oil and 1 tsp salt.
2. Roast on rack 20-25 minutes until internal temperature reaches 135°F. Rest 10 minutes.
3. Thinly slice roast across grain.
4. Cook 8 oz pasta according to package until al dente. Drain and set aside.
5. Heat 1 tbsp olive oil in large skillet over medium heat. Add 8 oz sliced mushrooms and 1 minced garlic clove. Sauté 5-7 minutes until mushrooms are browned and garlic is fragrant. Pan should shimmer and mushrooms should have edges caramelized.
6. Add 0.5 cup heavy cream and 0.25 cup grated Parmesan cheese. Simmer 2 minutes until sauce thickens and coats spoon.
7. Stir in cooked pasta and sliced roast. Heat through 2 minutes.
8. Finish with 1 tbsp chopped fresh thyme off heat.
Pick a few, add them to your plan, and your grocery list builds itself.
Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
