Italian Pot Roast

By ClaudiaJan

Ingredients

• Ingredients
• 1 3-pound boneless beef chuck pot roast
• 1 teaspoon garlic salt
• 1 teaspoon fennel seed, toasted and crushed
• 1/2 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 to 3 cups hot cooked penne pasta
• 1/4 cup chopped fresh Italian (flat-leaf) parsley
• Grated Parmesan cheese (optional)

Details

Servings 4

Preparation

Step 1

Directions
1. 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.
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.
3. 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.