Source: dLife

This is a soup prepared Italian style, with beef chuck pot roast, fennel and zucchini and topped with Parmesan cheese. Delicious!

Servings

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)

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).

With fennel the flavors are more refined and fragrant.