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

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Recipe Summary

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

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Directions

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  • 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.

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

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

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