This tender roast is one of my favorite set-and-forget meals. I thicken the juices with a little flour and add ketchup, then serve the sauce and beef slices over pasta.
Prep: 10 min. Cook: 8 hours
1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
1/2 to 1 teaspoon salt
1/2 teaspoon Taste of Home – Great Flavors California Garlic Pepper seasoning
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
Combine the salt, garlic seasoning 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.
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.