- 4
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)
Preparation
Step 1
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.
nutrition facts
Servings Per Recipe 4 servings + reservesCalories535Total Fat (g)13Saturated Fat (g)4, Monounsaturated Fat (g)3, Polyunsaturated Fat (g)1, Cholesterol (mg)134, Sodium (mg)944, Carbohydrate (g)47, Total Sugar (g)14, Fiber (g)6, Protein (g)55, Vitamin C (DV%)15, Calcium (DV%)7, Iron (DV%)42, Starch (d.e.)2, Other Carbohydrates (d.e.)1, Lean Meat (d.e.)7, Percent Daily Values are based on a 2,000 calorie diet