Pasta, marinara, and plenty of veggies join beef pot roast to make this Italian Pot Roast recipe a complete Mediterranean feast.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
cook:
9 hrs
total:
9 hrs 20 mins
Yield:
4 servings + reserves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

  • 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.

Nutrition Facts

535 calories; fat 13g; cholesterol 134mg; saturated fat 4g; carbohydrates 47g; mono fat 3g; poly fat 1g; insoluble fiber 6g; sugars 14g; protein 55g; vitamin a 3692.9IU; vitamin c 8.9mg; thiamin 0.4mg; riboflavin 0.6mg; niacin equivalents 10.1mg; vitamin b6 0.6mg; folate 84.7mcg; vitamin b12 6mcg; sodium 944mg; potassium 1129mg; calcium 70.7mg; iron 7.6mg.
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Reviews

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