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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."
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1 h 5 m servings 445 cals
Original recipe yields 6 servings

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

Nutrition Facts

Per Serving: 445 calories; 22.9 g fat; 30.8 g carbohydrates; 27.9 g protein; 94 mg cholesterol; 761 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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