1 3 pound boneless beef chuck pot roast
1 teaspoon garlic salt
1 teaspoon fennel seed, toasted and crushed
½ teaspoon ground black pepper
2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
3 medium carrots, halved lenthwise and bias-sliced in 2-inch lengths (1½ cups)
1 large onion, cut into thin wedges (1 cup)
1 26 ounce jar pasta sauce
2 cups hot cooked penne pasta
¼ cup chopped fresh Italian (flat-leaf) parsley
Grated Parmesan cheese (optional)
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.