Recipe Of The Week...

A new twist on an old classic....Max even loved this one!

Italian Pot Roast
1 3 lb. 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 into 2" lengths
1 large onion, cut into thin wedges
1 26-oz. jar pasta sauce
2 to 3 cups hot cooked penne pasta
1/4 cup chopped fresh Italian parsley
Grated Parmesan Cheese

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 over roast in cooker.

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

**The recipe says to reserve 1/3 of the roast and 2 cups of sauce....I did not do this because Karl takes leftovers into work and I always schedule 1 or 2 days a week on my monthly menu for leftovers. **

3. Toss pasta with parsley. Serve roast and sauce over hot pasta mixture. If desired, sprinkle with Parmesan cheese.

Bon Apetite!