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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 - 3 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 KitchenTo 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)
- cal. (kcal) 535,
- Fat, total (g) 13,
- chol. (mg) 134,
- sat. fat (g) 4,
- carb. (g) 47,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 6,
- sugar (g) 14,
- pro. (g) 55,
- vit. A (IU) 3693,
- vit. C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 85,
- Cobalamin (Vit. B12) (µg) 6,
- sodium (mg) 944,
- Potassium (mg) 1129,
- calcium (mg) 71,
- iron (mg) 8,
- Starch () 2,
- Other Carb () 1,
- Lean Meat () 7,
- Percent Daily Values are based on a 2,000 calorie diet
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