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Ingredients
| beef chuck clod steak: 3 lbs |
| garlic salt: 1 tsp |
| fennel seed (whole): 1 tsp |
| black pepper: 1 tsp |
| fennel: 2 bulbs |
| carrots: 3 |
| alfredo pasta sauce: 26 oz |
| pasta (penne): 3 oz |
| parsley: 1 cup |
Italian pot roast
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
4 serving(s)
Tags
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.
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.