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Italian Pot Roast with Penne

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
Ingredients
  • 1 2 1/2 pound  boneless beef chuck pot roast
  • 1  teaspoon  fennel seed, toasted and crushed
  • 1/2  teaspoon  garlic powder
  • 1/2  teaspoon  ground black pepper
  • 2  medium fennel bulbs, trimmed, cored, and cut into thin wedges
  • 3  medium carrots, halved lengthwise and bias-sliced in 2-inch lengths (1 1/2 cups)
  • 1  large onion, cut into thin wedges (1 cup)
  • 1 26  ounce jar  light tomato basil pasta sauce
  • 6  ounces  dried penne pasta, cooked according to package directions
  • 1/4  cup  chopped fresh Italian (flat-leaf) parsley
Directions

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)
  • Servings Per Recipe 8,
  • cal. (kcal) 341,
  • Fat, total (g) 7,
  • chol. (mg) 62,
  • sat. fat (g) 2,
  • carb. (g) 32,
  • Monosaturated fat (g) 3,
  • fiber (g) 5,
  • sugar (g) 8,
  • pro. (g) 37,
  • vit. A (IU) 4227,
  • vit. C (mg) 16,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 9,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 97,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 427,
  • Potassium (mg) 888,
  • calcium (mg) 101,
  • iron (mg) 5,
  • Vegetables () 1,
  • Starch () 2,
  • Lean Meat () 4,
  • Fat () 1,
  • Carb Choice () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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