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Thursday, September 22 2016

Step up your pot roast meal game. Saucy marinara transforms the American classic into an Italian dinner masterpiece. The best part: It all happens in your slow cooker.

Ingredients

1 - 3 pound boneless beef chuck pot roast
1 - teaspoon garlic salt
1 - teaspoon fennel seed, toasted and crushed
1/2 - teaspoon ground black pepper
2 - medium fennel bulbs, trimmed, cored, and cut into thin wedges
3 - medium carrots, halved lenthwise and bias-sliced in 2-inch lengths (1-1/2 cups)
1 - large onion, cut into thin wedges (1 cup)
1 - 26 ounce jar pasta sauce
2 - cups hot cooked penne pasta
1/4 - cup chopped fresh Italian (flat-leaf) parsley
Grated Parmesan cheese (optional)


Directions
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. Toss pasta with parsley. Serve remaining roast and sauce over hot pasta mixture. If desired, sprinkle with Parmesan cheese. Makes 4 servings and reserves.
From the Test Kitchen
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 (Italian Pot Roast)
Per serving: 535 kcal cal., 13 g fat (4 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 134 mg chol., 944 mg sodium, 47 g carb., 6 g fiber, 14 g sugar, 55 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
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