MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Italian Pot Roast w/Pasta
 Categories: Beef, Herbs, Vegetables, Pasta, Sauces
      Yield: 4 Servings
 
      3 lb Boneless chuck roast
      1 ts Garlic salt
      1 ts Fennel seed; toasted,
           - crushed
    1/2 ts Ground black pepper
      2 md Fennel bulbs; trimmed, cored
           - in thin wedges
      3 md Carrots' halved lenthwise,
           - bias-sliced in 2" lengths
      1 lg Onion; in thin wedges
     26 oz Jar pasta sauce
      2 c  Hot cooked penne pasta
    1/4 c  Chopped fresh Italian
           - (flat-leaf) parsley
           Grated Parmesan cheese
           - (opt)
 
  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. Use with Beef and Olive Calzones
  (see recipe below). Toss pasta with parsley. Serve
  remaining roast and sauce over hot pasta mixture. If
  desired, sprinkle with Parmesan cheese.
  
  Makes 4 servings + reserves.
  
  FROM THE TEST KITCHEN: Chop reserved roast (about 2 cups).
  Place beef and reserved sauce in separate airtight
  containers. Seal and chill for up to 3 days.
  
  BEEF AND OLIVE CALZONES:
  
  Set oven @ 400ºF/205ºC.
  
  Line a baking sheet with foil; lightly coat foil with
  nonstick cooking spray. Unroll 10 to 13.8 ounce package
  refrigerated pizza dough on prepared baking sheet. Cut
  dough in half crosswise and lengthwise to make four
  rectangles; set aside.
  
  In a blender or food processor, puree reserved sauce. In a
  medium bowl, combine 1/3 cup of the pureed sauce; the
  reserved beef; 1/2 cup finely shredded Italian cheese
  blend; and 1/4 cup sliced pitted ripe olives. Place about
  1/2 cup beef mixture in center of each dough rectangle.
  
  For each calzone, fold a short edge of a dough rectangle
  over filling to opposite edge, stretching slightly if
  necessary. Seal edges with the tines of a fork. Arrange
  calzones so they are evenly spaced on the baking sheet.
  Sprinkle with 1/2 cup shredded Italian cheese. If desired,
  prick tops of calzones to allow steam to escape.
  
  Bake, uncovered, for 18 to 20 minutes or until golden. Let
  cool for 5 minutes before serving.
  
  Meanwhile, in a small saucepan, heat remaining pureed
  sauce; serve with calzones.
  
  Makes 4 servings.
  
  Better Homes & Gardens | May 2014
  
  MM Format by Dave Drum - 06 May 2014
  
  Uncle Dirty Dave's Archives
 
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