ITALIAN POT ROAST, DIABETIC

Italian Pot Roast, Diabetic image

Provided by Annacia * @Annacia

Categories Beef

Number Of Ingredients 10

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2 1/2 pound(s) boneless beef chuck pot roast
1 teaspoon(s) fennel seeds, toasted and crushed
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) fresh ground black pepper
2 - small to medium fennel bulbs, trimmed, cored, and cut into thin wedges
3 medium carrots, halved lengthwise and bias-sliced into 2-inch pieces (1 1/2 cups)
1 large onion, cut into thin wedges
1 jar(s) (26 - ounce) light tomato-basil pasta sauce
6 ounce(s) dried whole wheat penne pasta (about 2 cups dried)
1/4 cup(s) chopped fresh italian (flat-leaf) parsley

Steps:

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 and drain. Toss hot cooked pasta with parsley. Serve roast, vegetable mixture, and sauce with pasta mixture.
Tip: For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.