2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
3 medium carrots, halved lenthwise and bias-sliced in 2-inch lengths (1-1/2 cups)
1 large onion, cut into thin wedges (1 cup)
1 26-ounce jar pasta sauce
2 to 3 cups hot cooked penne pasta
1/4 cup chopped fresh Italian (flat-leaf) parsley
Grated Parmesan cheese (optional)
Instructions
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.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
Reserve one-third of the roast and 2 cups of the sauce; store as directed below. Toss pasta with parsley. Serve remaining roast and sauce over hot pasta mixture. If desired, sprinkle with Parmesan cheese. Makes 4 servings and reserves.
Originally Submitted
11/3/2010
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