Italian Pot Roast with Pasta - Plan to Eat

Name: Italian Pot Roast with Pasta - Plan to Eat
Prep time: 20 min
Cook time: 24 h 7 min
Total time: 24 h 27 min
Ingredients: Ingredients Original Ingredients = Serves 4 Scaled Ingredients = Serves 4 Display units in Metric Serves Change Yields 4 originally 4 1poundboneless beef chuck pot roast 1teaspoongarlic salt 1teaspoonfennel seed toasted and crushed1⁄2teaspoonground black pepper 2mediumfennel bulbs trimmed, cored, and cut into thin wedges3mediumcarrots halved lenthwise and bias-sliced in 2-inch lengths (1 1/2 cups)1largeonion cut into thin wedges (1 cup)1ouncepasta sauce 2cupshot cooked penne pasta 1⁄4cupchopped fresh Italian (flat-leaf) parsley Grated Parmesan cheese (optional) Save; 1poundboneless beef chuck pot roast 1teaspoongarlic salt 1teaspoonfennel seed toasted and crushed1⁄2teaspoonground black pepper 2mediumfennel bulbs trimmed, cored, and cut into thin wedges3mediumcarrots halved lenthwise and bias-sliced in 2-inch lengths (1 1/2 cups)1largeonion cut into thin wedges (1 cup)1ouncepasta sauce 2cupshot cooked penne pasta 1⁄4cupchopped fresh Italian (flat-leaf) parsley Grated Parmesan cheese (optional)

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Prep Time: 20

Cook Time: 1447

Total: 1467

Italian Pot Roast with Pasta - Plan to Eat

Ingredients

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Ingredients Original Ingredients = Serves 4 Scaled Ingredients = Serves 4 Display units in Metric Serves Change Yields 4 originally 4 1poundboneless beef chuck pot roast 1teaspoongarlic salt 1teaspoonfennel seed toasted and crushed1⁄2teaspoonground black pepper 2mediumfennel bulbs trimmed, cored, and cut into thin wedges3mediumcarrots halved lenthwise and bias-sliced in 2-inch lengths (1 1/2 cups)1largeonion cut into thin wedges (1 cup)1ouncepasta sauce 2cupshot cooked penne pasta 1⁄4cupchopped fresh Italian (flat-leaf) parsley Grated Parmesan cheese (optional) Save1poundboneless beef chuck pot roast 1teaspoongarlic salt 1teaspoonfennel seed toasted and crushed1⁄2teaspoonground black pepper 2mediumfennel bulbs trimmed, cored, and cut into thin wedges3mediumcarrots halved lenthwise and bias-sliced in 2-inch lengths (1 1/2 cups)1largeonion cut into thin wedges (1 cup)1ouncepasta sauce 2cupshot cooked penne pasta 1⁄4cupchopped fresh Italian (flat-leaf) parsley Grated Parmesan cheese (optional)

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Instructions

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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.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. Use with Beef and Olive Calzones (see recipe below). Toss pasta with parsley. Serve remaining roast and sauce over hot pasta mixture. If desired, sprinkle with Parmesan cheese. Makes 4 servings + reserves.