Simple Way to Italian Pepper Biscuits Fennel

Italian-Style Pot Roast With Carrots And Fennel

Oil 1 1/4 when circles rise to top, remove and place on a terry cloth towel.

Recipe Summary Italian-Style Pot Roast With Carrots And Fennel

Pot roast seasoned with herbs and garlic cooks in a pressure cooker with a traditional pasta sauce, broth, carrots, fennel wedges, and onions.

Ingredients | Italian Pepper Biscuits Fennel

1 teaspoon dried Italian seasoning, crushed

2 cloves garlic, minced

½ teaspoon salt

½ 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 RAGÚ® 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

Directions

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.

Info | Italian Pepper Biscuits Fennel

prep: 10 mins cook: 40 mins additional: 15 mins total: 1 hr 5 mins Servings: 6 Yield: 6 servings

TAG : Italian-Style Pot Roast With Carrots And Fennel

Trusted Brands: Recipes and Tips, Ragu®,

Images of Italian Pepper Biscuits Fennel

Italian Pepper Biscuits Fennel / In israel, fennel salad is made of chopped fennel bulbs flavored with salt, black pepper, lemon juice, parsley, olive oil and sometimes sumac.