Name: Italian-Style Pot Roast with Carrots and Fennel
Prep time: 20 min
Cook time: 1 h
Yield: 8
Cuisine: Quick & Easy
Ingredients: 1 tablespoon olive oil; 1 teaspoon Italian seasoning; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 3 pounds boneless beef chuck roast, cut into 2 pieces; 1 large yellow onion, sliced; 1 medium bulb fennel, trimmed and cut in wedges; 1 cup low-sodium beef broth; 1 jar (24-ounce) RAGÚ® Old World Style® Traditional Sauce; 8 medium carrots, cut into 2-inch pieces; 1/4 cup finely chopped fresh Italian parsley

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Italian-Style Pot Roast with Carrots and Fennel

This simple pot roast incorporates Italian-inspired flavors like fennel, garlic and RAGÚ® Sauce for a family favorite main dish.

170171_RAGU_Meredith_Recipes_Desktop_Resize_1024x512_EasyStylePotRoast

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Quick & Easy, Family Favorites, Meat Dishes

Prep Time

20 minutes

Cook Time

1 hour

Servings

Ingredients

1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 pounds boneless beef chuck roast, cut into 2 pieces
1 large yellow onion, sliced
1 medium bulb fennel, trimmed and cut in wedges
1 cup low-sodium beef broth
1 jar (24-ounce) RAGÚ® Old World Style® Traditional Sauce
8 medium carrots, cut into 2-inch pieces
1/4 cup finely chopped fresh Italian parsley

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Quick & Easy, Family Favorites, Meat Dishes

Prep Time

20 minutes

Cook Time

1 hour

Servings

Ingredients

1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 pounds boneless beef chuck roast, cut into 2 pieces
1 large yellow onion, sliced
1 medium bulb fennel, trimmed and cut in wedges
1 cup low-sodium beef broth
1 jar (24-ounce) RAGÚ® Old World Style® Traditional Sauce
8 medium carrots, cut into 2-inch pieces
1/4 cup finely chopped fresh Italian parsley

Instructions

Set 6 qt. Instant Pot® to Sauté for 25 min. Add oil to inner pot; heat until shimmering.
Meanwhile, combine spices in small bowl. Sprinkle evenly all over beef. Working in batches, cook beef 8-10 min. or until browned on both sides, turning once. Transfer meat to clean plate.
Add onions, fennel and garlic. Cook 2-3 min. or until slightly softened, stirring frequently. Add broth; gently scrape any browned bits from bottom with wooden spoon. Return beef and any cooking juices to inner pot, top with sauce and carrots. Secure lid. Pressure Cook on High for 45 min.
Press Cancel and quick release any remaining pressure. Carefully open lid once all pressure is released. Skim and discard any excess fat from surface of sauce. Serve beef, vegetables and sauce sprinkled with parsley.

Recipe Notes

Tip: This pot roast is fantastic coarsely shredded and tossed with pasta or in a crusty roll as a warm hearty sandwich.

Substitute your favorite variety of RAGÚ® Pasta Sauce for this recipe.

INSTANT POT^®and associated logos are owned by Instant Brands Inc. and are used under license.

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Slow Cooker Beef with Rigatoni

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Quick & Easy, Seasonal Favorites, Meat Dishes

Prep Time

20 minutes

Cook Time

8 hours

Servings

Ingredients

2 medium carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
6 cloves garlic, minced
2-1/2 pounds boneless beef chuck roast, trimmed of excess fat and silverskin, cut into 4 large pieces
1-1/2 tsp kosher salt
1/2 tsp ground black pepper
1 jar RAGÚ® Old World Style® Traditional Sauce
1 cup low-sodium beef broth
2 Tbsp flour
1 pound rigatoni pasta, cooked
2 Tbsp chopped fresh Italian parsley

Filter

Quick & Easy, Seasonal Favorites, Meat Dishes

Prep Time

20 minutes

Cook Time

8 hours

Servings

Ingredients

2 medium carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
6 cloves garlic, minced
2-1/2 pounds boneless beef chuck roast, trimmed of excess fat and silverskin, cut into 4 large pieces
1-1/2 tsp kosher salt
1/2 tsp ground black pepper
1 jar RAGÚ® Old World Style® Traditional Sauce
1 cup low-sodium beef broth
2 Tbsp flour
1 pound rigatoni pasta, cooked
2 Tbsp chopped fresh Italian parsley

Instructions

Add vegetables to slow cooker insert. Season beef on all sides with salt and pepper; place on top of vegetables. Combine sauce and broth; pour over meat. Cover with lid.
Cook on LOW 8 hours (or on HIGH 4 hours) or until meat is fork-tender. During last 15 min. of cooking, remove meat from sauce. Skim sauce of excess fat; whisk in flour. Carefully cut meat or coarsely shred in large chunks and return to sauce to continue cooking. Gently toss meat mixture with hot cooked pasta and parsley.

Recipe Notes

Tip: Substitute a dry red wine like Chianti or cabernet for the broth.

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