Italian-Style Pot Roast with Carrots and Fennel Ragu® reviews online

Italian-Style Pot Roast with Carrots and Fennel


Ragu®

Pot roast seasoned with herbs and garlic cooks in a pressure cooker with carrots, fennel wedges, and onions in broth and served over noodles.

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Edition Details

Author

Ragu®

Cooking method

Combine Italian seasoning, garlic, salt, and pepper. Sprinkle over the pot roast; rub in with your fingers.
In a 6-qt. electric pressure cooker combine carrots, fennel and onion. Top with pot roast. Pour 14 oz. RAGU(R) Old World Style(R)Traditional Sauce over the meat. Pour broth over all.
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.
Remove meat and vegetables from sauce to a serving platter. Spoon some warmed RAGU(R) Old World Style(R)Traditional Sauce over meat and hot cooked noodles. Garnish with parsley. Serve with warmed sauce.

Number of persons

6

Full cooking time

10 m

Cooking time

40 m

Time for preparing

1 h 5 m

Calories

445

Fats

22.9 g

Carbohydrate

30.8g

Protein

27.9 g

Cholesterol

94 mg

Sodium

761 mg

Ingredients Italian-Style Pot Roast with Carrots and Fennel

1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
1 cup reduced-sodium beef broth
1 (2 1/2 pound) boneless beef chuck roast
2 tablespoons chopped fresh Italian parsley
1 teaspoon dried Italian seasoning, crushed
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 RAGU® Old World Style® Traditional Sauce, divided
6 ounces dried egg noodles, cooked according to package directions

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