Beef Roast with Carrot-Leek Pasta

• 1 Tbsp. oil
• 1 beef rump roast (2-1/2 lb.) King Sooper's 1 lb For $3.77 thru 02/09
• 3 cups fat-free reduced-sodium beef broth
• 1/4 cup KRAFT Balsamic Vinaigrette Dressing
• 2 Tbsp. capers, divided
• 1-1/4 lb. fettuccine, uncooked
• 5 carrots, cut into 3-inch matchlike sticks
• 1 leek, white and light green parts sliced
• 1 Tbsp. cornstarch
• 1/4 cup cold water

1. Heat oven to 350 degrees F.
2. Heat oil in ovenproof Dutch oven or large deep skillet on medium-high heat.
3. Add roast; cook 4 min.
4. on each side or until evenly browned on both sides.
5. Mix broth, dressing and 1 Tbsp.
6. capers.
7. Pour over roast; cover.
8. Bake 2 to 2-1/2 hours or until roast is done (160F).
9. Remove from oven.
10. Ladle meat drippings into small saucepan.
11. Let roast stand, covered, until ready to slice to serve.
12. Cook pasta in large saucepan as directed on package, omitting salt and adding carrots to the boiling water for the last 6 min.
13. and leeks for the last minute.
14. Meanwhile, bring meat drippings to boil.
15. Mix cornstarch and water; whisk into meat drippings.
16. Cook and stir 2 min.
17. or until slightly thickened.
18. Stir in remaining capers.
19. Slice roast.
20. Serve with pasta and sauce.

oil, beef rump roast, beef broth, capers, fettuccine, carrots, cornstarch, cold water

Taken from www.kraftrecipes.com/recipes/beef-roast-carrot-leek-pasta-171905.aspx (may not work)