Italian Pot Roast
Summary
| Yield | |
|---|---|
| Source | |
| Prep time | 20 minutes |
Description
A great Slow-Cooker recipe that will help your craving for Italian food... and meat.
A great Slow-Cooker recipe that will help your craving for Italian food... and meat.
Ingredients
| 3 | lb | beef, chuck, roast, boneless |
| 1 | t | garlic salt |
| 1 | t | fennel seed, crushed, toasted |
| 1⁄2 | t | black pepper, ground |
| 2 | fennel bulbs, medium | |
| 3 | carrots, medium | |
| 1 | onion, large | |
| 26 | oz | pasta sauce |
| 1⁄2 | c | parsley, italian |
Instructions
Fennel Bulbs: Trim, core, and cut into thin wedges.
Carrots: halve lengthwise and bias-sliced in 2-inch lengths
Onion: Cut into thin wedges
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.
