Old World Style Pot Roast

This easy, Italian style pot roast makes a hearty one-dish meal when served over pasta. Serve with a Pinot Noir or Merlot wine. This makes a generous amount of food, so it’s perfect for a dinner party, or if you want to enjoy leftovers the next day or two.

Ingredients:

• 1 1.3 kg (3 lbs) boneless beef chuck pot roast
• 1 teaspoon garlic salt
• ½ teaspoon black pepper
• 1 teaspoon toasted fennel seed
• 1 large onion, chopped
• 2 medium fennel bulbs, cored, sliced into thin wedges
• 3 medium carrots, halved, cut into 2 inch lengths
• 730g (26oz) jar pasta sauce
• 2 to 3 cups hot cooked penne pasta
• ¼ cup chopped fresh parsley
• Grated Parmesan cheese to taste.

Steps:

1. Trim excess fat from roast.
2. Combine garlic salt, fennel seeds, pepper in a small bowl. Rub onto all sides of the roast. Set aside.
3. In slow cooker, place fennel bulbs, carrots, onion. Place roast on top of vegetables.
4. Pour pasta sauce over the roast.
5. Cook on Low for 9-10 hours or High for 4 to 5 hours.
6. Beforehand, or while roast is cooking, cook pasta to package directions.
7. Toss pasta with parsley. Reheat if necessary before serving roast. Slice roast and serve slices over hot pasta and parsley. Sprinkle with parmesan cheese.

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