Ingredients
1
package (1 oz) dried porcini mushrooms
1
cup hot water
2
cloves garlic, finely chopped
1
tablespoon grated lemon peel
1
teaspoon dried oregano leaves
1/2
teaspoon salt
1
boneless beef rump roast (2 1/2 lb), trimmed of fat
1
can (14.5 oz) diced tomatoes, undrained
1
cup frozen small whole onions (from 1-lb bag), thawed
1/2
cup dry red wine or Progresso™ beef flavored broth (from 32-oz carton)
Preparation
In small bowl, place mushrooms and hot water; let stand 10 minutes.
Meanwhile, spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix garlic, lemon peel, oregano and salt. Rub mixture over beef; place in cooker.
Drain mushrooms; coarsely chop. Top beef with mushrooms, tomatoes, thawed onions and wine.
Cover; cook on Low heat setting 8 to 9 hours.
Remove beef from cooker; place on cutting board. Cover; let stand 10 minutes. Cut beef into 8 serving pieces; serve with tomato mixture.
