Italian Pot Roast

Italian Pot Roast Enlarge Image
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20 users rated this recipe an average rating of 4.0
Yields:
4 servings + reserves
Prep:
20 mins
Cook:
9 hrs to 10 hrs (low) or 4.5-5 hours (high)
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Italian Pot Roast

Ingredients
1
3 pound boneless beef chuck pot roast
1
teaspoon garlic salt
1
teaspoon fennel seed, toasted and crushed
1/2
teaspoon ground black pepper
2
medium fennel bulbs, trimmed, cored, and cut into thin wedges
3
medium carrots, halved lenthwise and bias-sliced in 2-inch lengths (1-1/2 cups)
1
large onion, cut into thin wedges (1 cup)
1
26 ounce jar pasta sauce
2
cups hot cooked penne pasta
1/4
cup chopped fresh Italian (flat-leaf) parsley
 
Grated Parmesan cheese (optional)

Directions

  1. Trim fat from roast. In a small bowl, combine garlic salt, fennel seed, and pepper; rub into roast on all sides. In a 5- or 6-quart slow cooker, combine fennel, carrot, and onion. Place roast on top. 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.
  3. Reserve one-third of the roast and 2 cups of the sauce; store as directed below. Toss pasta with parsley. Serve remaining roast and sauce over hot pasta mixture. If desired, sprinkle with Parmesan cheese. Makes 4 servings and reserves.

From the Test Kitchen

To store reserves:

Chop reserved roast (about 2 cups). Place beef and reserved sauce in separate airtight containers. Seal and chill for up to 3 days.

Nutrition Facts

(Italian Pot Roast)
    Per serving:
  • 535 kcal cal.,
  • 13 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 134 mg chol.,
  • 944 mg sodium,
  • 47 g carb.,
  • 6 g fiber,
  • 14 g sugar,
  • 55 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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