Italian-Style Pot Roast with Carrots and Fennel
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Description
Pot roast seasoned with herbs and garlic cooks in a pressure cooker with a traditional pasta sauce, broth, carrots, fennel wedges, and onions.
Ingredients
- 1 teaspoon dried Italian seasoning, crushed
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 (2 1/2 pound) boneless beef chuck pot roast
- 6 medium carrots, peeled and cut into 1 1/2-inch pieces
- 1 medium bulb fennel, trimmed and cut into wedges
- 1 large yellow onion, cut into chunks
- 1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce, divided
- 1 cup reduced-sodium beef broth
- 6 ounces dried egg noodles, cooked according to package directions
- 2 tablespoons chopped fresh Italian parsley
Directions
- 1. Combine Italian seasoning, garlic, salt, and pepper. Sprinkle over the pot roast; rub in with your fingers.
- 2. In a 6-qt. electric pressure cooker combine carrots, fennel and onion. Top with pot roast. Pour 14 oz. RAGÚ® Old World Style® Traditional Sauce over the meat. Pour broth over all.
- 3. Lock lid in place. Set cooker on high pressure to cook 40 minutes. Let stand to release pressure for 15 minutes. Carefully open steam vent to release remaining pressure.
- 4. Remove meat and vegetables from sauce to a serving platter. Spoon some warmed RAGÚ® Old World Style® Traditional Sauce over meat and hot cooked noodles. Garnish with parsley. Serve with warmed sauce.
Nutrition Facts
serving: 6 servings
calories: 445 kcal
carbohydrates: 30.8 g
protein: 27.9 g
saturated fat: 8.2 g
cholesterol: 94.4 mg
sodium: 760.9 mg
fiber: 5.7 g
sugar: 4.3 g
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