Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
20 mins
cook:
9 hrs
total:
9 hrs 20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Toss hot cooked pasta with parsley. Serve roast, vegetable mixture and skimmed sauce with pasta mixture.

Nutrition Facts

341 calories; fat 7g; cholesterol 62mg; saturated fat 2g; carbohydrates 32g; mono fat 3g; insoluble fiber 5g; sugars 8g; protein 37g; vitamin a 4227.4IU; vitamin c 15.9mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 9.3mg; vitamin b6 0.9mg; folate 96.8mcg; vitamin b12 2.7mcg; sodium 427mg; potassium 888mg; calcium 101mg; iron 5mg.
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