Recipes and Cooking Italian Pot Roast 4.2 (20) Pasta, marinara, and plenty of veggies join beef pot roast to make this Italian Pot Roast recipe a complete Mediterranean feast. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 9 hrs Total Time: 9 hrs 20 mins Yield: 4 servings + reserves Jump to Nutrition Facts Ingredients 1 3 pound boneless beef chuck pot roast 1 teaspoon garlic salt 1 teaspoon fennel seed, toasted and crushed ½ 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 cup hot cooked penne pasta ¼ cup chopped fresh Italian (flat-leaf) parsley Grated Parmesan cheese (optional) Directions 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. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. 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. To 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. For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside. Print Nutrition Facts (per serving) 535 Calories 13g Fat 47g Carbs 55g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 535 % Daily Value * Total Fat 13g 17% Saturated Fat 4g 20% Cholesterol 134mg 45% Sodium 944mg 41% Total Carbohydrate 47g 17% Total Sugars 14g Protein 55g Vitamin C 8.9mg 45% Calcium 70.7mg 5% Iron 7.6mg 42% Potassium 1129mg 24% Folate, total 84.7mcg Vitamin B-12 6mcg Vitamin B-6 0.6mg *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.