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Italian Pot Roast

Yield: 4 servings + reserves
Prep 20 mins Cook 9 hrs to 10 hrs  (low) or 4.5-5 hours (high)
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 (g) 85,
  • Cobalamin (Vit. B12) (g) 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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