Italian Pot Roast with Penne - BHG

By á-46

Ingredients

• 1 2 1/2 pound boneless beef chuck pot roast
• 1 teaspoon fennel seed, toasted and crushed
• 1/2 1/2
• teaspoon garlic powder
• 1/2 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 1/4
• cup chopped fresh Italian (flat-leaf) parsley

Preparation

Step 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.

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.