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Friday, November 17 2017

Mix up your usual set-and-forget routine with one of these slow cooker pot roast meals. We've put scrumptious spins on traditional pot roast with dinner such as Philly Cheese Pot Roast Sandwiches, Cranberry-Chipotle Beef, German-Style Beef Roast, and more.


1 - 2 1/2 pound boneless beef chuck pot roast
1 - teaspoon fennel seed, toasted and crushed
1/2 - teaspoon garlic powder
1/2 - teaspoon ground black pepper
2 - medium fennel bulbs, trimmed, cored, and cut into thin wedges
3 - medium carrots, halved lengthwise and bias-sliced in 2-inch lengths (1 1/2 cups)
1 - large onion, cut into thin wedges (1 cup)
1 - 26 ounce jar light tomato basil pasta sauce
6 - ounces dried penne pasta, cooked according to package directions
1/4 - cup chopped fresh Italian (flat-leaf) parsley


Trim fat from roast. In a small bowl, combine fennel seed, garlic powder, and pepper; rub into roast on all sides. In a 4- or 5-quart slow cooker, combine fennel, carrot, and onion. Place roast on top, cutting roast to fit, if necessary. 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. Remove roast from cooker and cut into serving size pieces. Remove vegetables with a slotted spoon and serve along side the roast. Remove sauce mixture and skim off any fat; set aside.

Toss hot cooked pasta with parsley. Serve roast, vegetable mixture and skimmed sauce with pasta mixture.
NUTRITION FACTS (Italian Pot Roast with Penne)

Per serving: 341 kcal , 7 g fat (2 g sat. fat , 0 g polyunsaturated fat , 3 g monounsaturated fat ), 62 mg chol. , 427 mg sodium , 32 g carb. , 5 g fiber , 8 g sugar , 37 g pro.

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

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