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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 8 |
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This tender roast is one of my favorite fix-and-forget meals, says Jan Roat of Red Lodge, Montana. I thicken the juices with a little flour and add ketchup, then serve the sauce and beef slices over pasta. Ingredients:
1 beef rump roast or bottom round roast (3 to 3-1/2 pounds) |
1/2 to 1 teaspoon salt |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1 medium onion, diced |
1 jar (14 ounces) spaghetti sauce |
1/4 to 1/2 cup red wine or beef broth |
hot cooked pasta |
Directions:
1. Combine the salt, garlic powder and pepper; rub over roast. Place in a 5-qt. slow cooker. Top with mushrooms and onion. Combine the spaghetti sauce and wine; pour over meat and vegetables.
2. Cover and cook on low for 8-10 hours or until meat is tender. Slice roast; serve with pasta and pan juices. Yield: 10 servings.
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