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Italian Pot Roast with Penne

4.0 by 8 people
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  • Makes: 8 servings
  • Prep: 20 mins
  • Cook: 9 hrs to 11 hrs (low) or 4 1/2 to 5 hours (high)

Italian Pot Roast with Penne



  1. Trim fat from roast. In a small bowl, combine fennel seed, garlic powder, and pepper; rub into roast on all sides. In a 4- or 5-quart slow cooker, combine fennel, carrot, and onion. Place roast on top, cutting roast to fit, if necessary. Pour pasta sauce over roast in cooker.
  2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours. Remove roast from cooker and cut into serving size pieces. Remove vegetables with a slotted spoon and serve along side the roast. Remove sauce mixture and skim off any fat; set aside.
  3. Toss hot cooked pasta with parsley. Serve roast, vegetable mixture and skimmed sauce with pasta mixture.

Nutrition Facts (Italian Pot Roast with Penne)

    Per serving:
  • 341 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 3 g monounsatured fat),
  • 62 mg chol.,
  • 427 mg sodium,
  • 32 g carb.,
  • 5 g fiber,
  • 8 g sugar,
  • 37 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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