Italian-Style Pot Roast With Carrots And Fennel
6 servings
Ingredients
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 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
Instructions
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.
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