Italian Pot Roast

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Published on Midwest Living (http://www.midwestliving.com)

Italian Pot Roast

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Yield: 4 servings + reserves
Prep 20 mins
Cook 9 hrs to 10 hrs (low) or 4.5-5 hours (high)

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 -3 cups hot cooked penne pasta
1/4 cup chopped fresh Italian (flat-leaf) parsley
Grated Parmesan cheese (optional)

Directions

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.
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.

Storage

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

(Italian Pot Roast)

sugar (g) 14, Fat, total (g) 13, Lean Meat () 7, chol. (mg) 134, pro. (g) 55, vit. A (IU) 3693, carb. (g) 47, Polyunsaturated fat (g) 1, Thiamin (mg) 0, fiber (g) 6, vit. C (mg) 9, Niacin (mg) 10, sat. fat (g) 4, Monosaturated fat (g) 3, Riboflavin (mg) 1, Other Carb () 1, cal. (kcal) 535, iron (mg) 8, calcium (mg) 71, Potassium (mg) 1129, sodium (mg) 944, Starch () 2, Cobalamin (Vit. B12) (µg) 6, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 85

Source URL (retrieved on June 19, 2013): http://www.midwestliving.com/recipe/italian-pot-roast/

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