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.

Source: Midwest Living
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

535 calories; 13 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 134 mg cholesterol; 944 mg sodium. 1129 mg potassium; 47 g carbohydrates; 6 g fiber; 14 g sugar; 55 g protein; 3693 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 85 mcg folate; 6 mcg vitamin b12; 71 mg calcium; 8 mg iron;

Reviews