Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
2
lb
Beef, chuck arm pot roast, lean, raw, 1/8" trim 0.25
tsp
black pepper 1
tbsp
olive oil 28
oz
Broth, beef, clear, reduced sodium, ready to serve, canned 1
cup
Sauce, spaghetti, low sodium (light) 2
fennel bulb, trimmed and thinly sliced 2
medium zucchini, halved lengthwise and thinlyy sliced (2 1/2 cups) 0.5
cup
Cheese, parmesan, fresh, shredded (2 ounces)
Directions
1 Remove excess fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with pepper. In a large nonstick skillet cook the meat, (half at a time), in hot oil over medium heat until brown. Drain off fat. Place meat in a 4- to 5-quart slow cooker. Stir in beef broth, spaghetti sauce, and fennel. 2 Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours. 3 Stir in zucchini. Turn off heat. Cover and let stand for 15 minutes before serving. Top each serving with Parmesan cheese (optional).
Additional Information
With fennel the flavors are more refined and fragrant.
Ingredients | Makes Servings
Directions
