Italian pot roast

Prep: 10 mins

Cook: 480 mins

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

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.

Serves
6

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

Cuisine
Italian

Level of Difficulty
Easy

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