INGREDIENTS
1
boneless beef chuck pot roast, boneless
3
Carrots, medium
2
Fennel, medium wedges thin bulbs
1/4 cup
Italian (flat-leaf) parsley, fresh
1
Onion, cut into thin wedges (1 cup), large
1
jar Pasta sauce
2 cups
Penne pasta, hot cooked
1/2 tsp
Black pepper, ground
1 tsp
Fennel seed, toasted and crushed
1 tsp
Garlic salt
1
Parmesan cheese, Grated