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© Meredith Corporation. All rights reserved. Used with permission.
(3 ounces meat, 1/2 cup vegetables, about 1/3 cup sauce, and about 1/2 cup pasta per serving)
Trim fat from roast. In a small bowl combine fennel seeds, garlic powder, and pepper. Sprinkle onto roast on all sides; rub in with your fingers. In a 4- to 5-quart slow cooker, combine fennel wedges, carrots, and onion. Place roast on top, cutting roast to fit, if necessary. Pour pasta sauce over all 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.
Remove roast from cooker and cut into serving-size pieces. Using a slotted spoon, remove vegetables to serve alongside the roast. Remove sauce mixture and skim off fat; set aside.
Meanwhile, cook penne pasta according to package directions; drain. Toss hot cooked pasta with parsley. Serve roast, vegetable mixture, and sauce with pasta mixture.