Ingredients
Saucy Italian Roast
1 (3 to 3-1/2 lb) boneless rump roast
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1 (4.5oz) jar sliced mushrooms
1 onion, diced
1 (14oz) jar spaghetti sauce
1/4 to 1/2 cup red wine or beef broth
Hot cooked pasta
Preparation
Cut the roast in half. Combine the salt, garlic powder and pepper; rub it over the meat. Place in a 5 quart slow cooker. Top with the mushrooms and onions. Combine the sauce and wine/broth; pour over the meat and veggies. Cover and cook on low for 8-9 hours or until the meat is tender. Slice the roast and serve over pasta
