Saucy Italian-Style Pot Roast |
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Prep Time: 15 Minutes Cook Time: 490 Minutes |
Ready In: 505 Minutes Servings: 12 |
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Ingredients:
1 medium onion, coarsely chopped |
1 (3-pound) lean beef rump roast |
1/4 cup all-purpose flour, divided |
2 tablespoons finely chopped fresh oregano or 2 teaspoons dried oregano |
1/2 teaspoon salt |
1/4 teaspoon dried crushed red pepper |
1 medium-size green pepper, coarsely chopped |
1 (8-ounce) package presliced fresh mushrooms |
2 (14 1/2-ounce) cans italian-style diced tomatoes, undrained |
2 teaspoons minced garlic (about 4 cloves) |
16 ounces spaghetti, uncooked |
3 tablespoons water |
Directions:
1. Place onion in bottom of a 4-quart electric slow cooker; add beef roast. Sprinkle 2 tablespoons flour, oregano, salt, and crushed red pepper over roast. Add green pepper and next 3 ingredients to slow cooker. Cover and cook on low setting 8 hours or until roast is tender.
2. When roast is done, cook spaghetti according to package directions, omitting salt and fat; drain well.
3. While pasta cooks, remove roast from cooker, and slice diagonally across grain; keep warm. Combine remaining 2 tablespoons flour and water, stirring until smooth; add to sauce in cooker. Cook, uncovered, 10 to 15 minutes or until mixture is thickened. Serve meat and sauce over spaghetti.
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