Italian Pot Roast

Name: Italian Pot Roast
Yield: 8
Ingredients: 1 2 1/2 - pound boneless beef chuck pot roast; 1 teaspoon fennel seeds, toasted and crushed; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; 2 medium fennel bulbs, trimmed, cored, and cut into thin wedges; 3 medium carrots, halved lengthwise and bias-sliced into 2-inch pieces (1 1/2 cups); 1 large onion, cut into thin wedges; 1 26 - ounce jar light tomato-basil pasta sauce; 6 ounces dried penne pasta (about 2 cups dried); 1/4 cup chopped fresh Italian (flat-leaf) parsley

Italian Pot Roast was pinched from <a href="http://www.diabeticlivingonline.com/recipe/italian-pot-roast/" target="_blank">www.diabeticlivingonline.com.</a>

INGREDIENTS

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1 2 1/2 - pound boneless beef chuck pot roast

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1 teaspoon fennel seeds, toasted and crushed

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1/2 teaspoon garlic powder

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1/2 teaspoon black pepper

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2 medium fennel bulbs, trimmed, cored, and cut into thin wedges

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3 medium carrots, halved lengthwise and bias-sliced into 2-inch pieces (1 1/2 cups)

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1 large onion, cut into thin wedges

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1 26 - ounce jar light tomato-basil pasta sauce

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6 ounces dried penne pasta (about 2 cups dried)

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1/4 cup chopped fresh Italian (flat-leaf) parsley

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