Menu Enter a recipe name, ingredient, keyword...

Italian Pot Roast with Penne


Pot roast is such an easy, hearty, and delicious meal...but don't just use the same old recipe every time! This Italian version is a favorite, with flavors like fennel and basil pesto, is sure to impress the family.

Google Ads
Rate this recipe 4.4/5 (17 Votes)


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


Servings 8
Preparation time 20mins
Cooking time 1220mins
Adapted from


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.

You'll also love

Review this recipe

Slow-Cooker Chicken Mulligatawny Soup Beef Stew