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Trim fat from meat. Sprinkle meat with 1 teaspoon of the Italian seasoning. Place meat in a 3 1/2- or 4-quart slow cooker. Top with fennel.
In a bowl, combine tomatoes, broth, olives, 1/2 teaspoon lemon peel, salt, pepper and the remaining 2 teaspoons Italian seasoning. Pour into cooker.
Cover and cook on Low for 10 to 11 hours or on High for 5 to 5 1/2 hours.
Remove meat from cooker, reserving juices. Slice meat. Arrange meat and vegetables on a platter; cover to keep warm. Pour juices into a glass measuring cup; skim off fat.
To prepare sauce, measure 2 cups of the juices. Transfer to a saucepan. In a small bowl, combine the cold water and flour; stir into saucepan. Cook and stir until thickened and bubbly. Serve sauce with meat. Garnish with parsley and additional lemon peel.