Italian Pot Roast with Penne

Italian Pot Roast Penne
Photo: Blaine Moats
Prep Time:
20 mins
Cook Time:
9 hrs
Total Time:
9 hrs 20 mins


  • 1 2.5 pound boneless beef chuck pot roast

  • 1 teaspoon fennel seed, toasted and crushed

  • ½ teaspoon garlic powder

  • ½ 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 ounce dried penne pasta, cooked according to package directions

  • ¼ cup chopped fresh Italian (flat-leaf) parsley


  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 (per serving)

341 Calories
7g Fat
32g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 341
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 62mg 21%
Sodium 427mg 19%
Total Carbohydrate 32g 12%
Total Sugars 8g
Protein 37g
Vitamin C 15.9mg 80%
Calcium 101mg 8%
Iron 5mg 28%
Potassium 888mg 19%
Folate, total 96.8mcg
Vitamin B-12 2.7mcg
Vitamin B-6 0.9mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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