- 1 teaspoon dried Italian seasoning, crushed
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (2 1/2 pound) boneless beef chuck pot roast
- 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 RAGĂ® Old World Style® Traditional Sauce, divided
- 1 cup reduced-sodium beef broth
- 6 ounces dried egg noodles, cooked according to package directions
- 2 tablespoons chopped fresh Italian parsley
- 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. RAGÚ® Old World Style® 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 RAGÚ® Old World Style® Traditional Sauce over meat and hot cooked noodles. Garnish with parsley. Serve with warmed sauce.
03/27/2018
recipepes.com
talian-Style Pot Roast with Carrots and Fennel, recipe
PT15M
PT1H
5
455 calories
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