Italian pot roast
500kg beef shoulder, cut into chunks (from butcher)
1 tsp garlic salt
1 tsp fennel seed, toasted and crushed
½ tsp ground black pepper
2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
3 medium carrots, halved lengthwise and sliced
1 large onion, cut into thin wedges
400g pasta sauce
200g hot cooked penne pasta
3 tablespoons, rosemary
Grated Parmesan cheese (optional)
Serves
6
Preparation Time
10 minutes
Cooking Time
480 minutes
Main ingredients
Beef, Cheese, Pasta & Noodles, Vegetables, Oil, Garlic, Herbs
Recipe Type
Dinner, Family Dinners, Pasta/Noodles, Slow cooking
Cuisine
Italian
Level of Difficulty
Easy