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.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 445 Calories

Ingredients

• ½ teaspoon salt
• 2 cloves garlic, minced
• ½ teaspoon pepper
• 1 cup reduced-sodium beef broth
• 2 tablespoons chopped fresh Italian parsley
• 1 teaspoon dried Italian seasoning, crushed
• 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
• 6 ounces dried egg noodles, cooked according to package directions

Recipe Instructions

Step 1

Combine Italian seasoning, garlic, salt, and pepper. Sprinkle over the pot roast; rub in with your fingers.

Step 2

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.

Step 3

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.

Step 4

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.