Italian pot roast

Prep: 10 mins
Cook: 480 mins
Italian pot roast
A classic dish made in an Italian style with fennel and of course, pasta.

500kg beef shoulder, cut into chunks (from butcher)

1 tsp garlic salt

1 tsp fennel seed, toasted and crushed

½ tsp ground black pepper

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

3 medium carrots, halved lengthwise and sliced

1 large onion, cut into thin wedges

400g pasta sauce

200g hot cooked penne pasta

3 tablespoons, rosemary

Grated Parmesan cheese (optional)

In a small bowl, combine garlic salt, fennel seed, and pepper then rub into meat on all sides.

In a slow cooker, combine the fennel, carrot, and onion.

Place meat on top.

Pour the pasta sauce over.

Cover and cook on low setting for 8 hours or on high-heat setting for 4 ½ hours.

Toss pasta with the rosemary.

Serve roast and sauce over the pasta if desired, sprinkle with parmesan cheese.


Preparation Time
10 minutes

Cooking Time
480 minutes

Main ingredients
Beef, Cheese, Pasta & Noodles, Vegetables, Oil, Garlic

Recipe Type
Dinner, Family Dinners, Pasta/Noodles, Slow cooking


Level of Difficulty

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