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Italian Pot Roast: Submitted by: | Date Added: 13 Sep 2011
Listed in: Meat / Beef

3 pounds boneless beef chuck pot roast
1 teaspoon garlic salt
1 teaspoon fennel seed toasted and crushed
teaspoon ground black pepper
2 medium fennel bulbs trimmed, cored, and cut into thin wedges
3 medium carrots (1.5 cups) halved lengthwise and biased-sliced in 2-inch lengths
1 large onion (1 cup) cut into thin wedges
26 ounces past sauce
2 cups hot cooked penne pasta
cup fresh Italian parsley chopped
Parmesan cheese optional

Cooking Instructions

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 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 the remaining roast and sauce over hot pasta mixture. If desired, sprinkle with Parmesan cheese.

4) To store reserves roast (about 2 cups). Place beef and reserved sauce in separate airtight container. Seal and chill for up to 3 days.

Better Homes and Gardens website

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