10.31.2010

Hot Crockpot Meals for Cold Days


I love using my crock pot because not only does it make delicious meals, but I also do not need to stand around the kitchen all day in order to make a hearty dish. We were preparing to go trick or treating and when I woke up this morning I wanted to make sure that we had something nice and delicious to come home to. It was so cold outside by the time we got back, we must have been gone for a couple of hours! Waiting for us was a delicious recipe that I got fro bhg, its for Italian roast dinner, it was sooooo yummy! this is a keeper and will make this more often.

Ingredients
1 3-pound boneless beef chuck pot roast
1 teaspoon garlic salt
1 teaspoon fennel seed, toasted and crushed
1/2 teaspoon ground black pepper
2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
3 medium carrots, halved lengthwise and bias-sliced in 2-inch lengths (1-1/2 cups)
1 large onion, cut into thin wedges (1 cup)
1 26-ounce jar pasta sauce
2 to 3 cups hot cooked penne pasta
1/4 cup chopped fresh Italian (flat-leaf) parsley
Grated Parmesan cheese (optional)
Directions
1. 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.

2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.

3. Reserve one-third of the roast and 2 cups of the sauce; store as directed below. Toss pasta with parsley. Serve remaining roast and sauce over hot pasta mixture. If desired, sprinkle with Parmesan cheese. Makes 4 servings and reserves.

To store reserves: Chop reserved roast (about 2 cups). Place beef and reserved sauce in separate airtight containers. Seal and chill for up to 3 days

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