Pot roast with pasta
Roast
Italian cuisine
1 3 pound boneless beef chuck pot roast 1 teaspoon garlic salt 1 teaspoon fennel seed, toasted and crushed ½ teaspoon ground black pepper 2 medium fennel bulbs, trimmed, cored, and cut into thin wedges 3 medium carrots, halved lenthwise and bias-sliced in 2-inch lengths (1½ cups) 1 large onion, cut into thin wedges (1 cup) 1 26 ounce jar pasta sauce 2 cups hot cooked penne pasta ¼ cup chopped fresh Italian (flat-leaf) parsley Grated Parmesan cheese (optional)
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