Italian Pot Roast with Fresh Fennel Recipe - Allrecipes.com
Italian Pot Roast with Fresh Fennel Recipe
  • READY IN ABOUT hrs

Italian Pot Roast with Fresh Fennel

Recipe by  

"Beef chuck roast is browned then braised with wine, garlic, veggies, and fresh fennel."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    2 hrs 15 mins
  • READY IN

    2 hrs 40 mins

Directions

  1. Preheat oven to 325 degrees F. Trim fat from roast. Season roast with garlic powder. Heat oil over medium-high heat in a 6 quart pan with lid. Brown roast in hot oil on all sides.
  2. [Cleaning tip: Once the stove top is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*. Rinse hands once complete.]
  3. Combine broth, wine, garlic, and Italian seasoning in a medium bowl; pour over roast. Cover and bake for 1 1/4 hours.
  4. Add potatoes, carrots, fennel, and onion to pan. Return to oven and bake 60 to 70 minutes more or until desired doneness.
  5. Using tongs, remove roast and vegetables to a serving platter. For gravy, pour 1 1/2 cups pan juices into a bowl; skim off fat and return juices to pan. Combine water and flour in a small bowl. Whisk into juices in pan. Cook and stir over medium heat until thickened and bubbly; cook, stirring constantly, for 1 minute more. Season to taste with salt and pepper. Serve gravy with roast and vegetables.
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Footnotes

  • *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.
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Nutrition

  • Calories
  • 379 kcal
  • 19%
  • Carbohydrates
  • 19.5 g
  • 6%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 21.8 g
  • 34%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 23.3 g
  • 47%
  • Sodium
  • 314 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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