Italian-Style Pot Roast With Carrots And Fennel Recipe
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Pot roast seasoned with herbs and garlic cooks in a pressure cooker with a traditional pasta sauce, carrots, fennel wedges, and onions.
4.3
18 Rating -
Rate
Non Vegdiet
1hr 5minstotal
10minsPrep
40minsCook
1hr 5m.total
10m.Prep
40m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Italian-Style Pot Roast With Carrots And Fennel Recipe
- 0.17 teaspoon Dried italian seasoning, crushed
- 0.33 Cloves garlic, minced
- 0.08 teaspoon Salt
- 0.08 teaspoon Pepper
- 0.17 Boneless beef chuck pot roast
- 1/4 inch 6 medium carrots, peeled and cut into -s
- 0.17 Medium bulb fennel, trimmed and cut into wedges
- 0.17 Large yellow onion, cut into chunks
- 0.17 Jar rag old world style traditional sauce, divided
- 0.17 cup Reduced-sodium beef broth
- 1 ounce Dried egg noodles, cooked according to package directions
Nutrition
value
value
115
calories per serving
< 1 g Fat3 g Protein24 g Carbs2 g FiberOther
Current Totals
- Fat< 1g
- Protein3g
- Carbs24g
- Fiber2g
MacroNutrients
- Carbs24g
- Protein3g
- Fiber2g
Fats
- Fat< 1g
Vitamins & Minerals
- Calcium22mg
- Iron1mg
- Vitamin A263mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B917mcg
- Vitamin B120mcg
- Vitamin C7mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium24mg
- Manganese< 1mg
- Phosphorus57mg
- Selenium6mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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