Italian Pot Roast | Midwest Living
More
Close

Italian Pot Roast

Recipe finder

Italian Pot Roast

0
Login to rate this recipe.
  • Yield: 4 servings + reserves
  • Prep 20 mins
  • Cook 9 hrs to 10 hrs (low) or 4.5-5 hours (high)

Login to save this recipe

Goes with Beef and Olive Calzones. Although both cook tender and flavorful, consider choosing fennel over celery to add delicate flavor and a hint of licoricelike interest.

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

  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.

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

Add Your Comment