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3 1/2 lbs rump roast
1 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1 jar (4 1/2 oz) sliced mushrooms -- drained
1 med onion -- diced
1 (14 oz) jar spaghetti sauce
1/2 cup red wine or beef broth
Hot cooked pasta
Cut the roast in half. Combine salt, garlic powder, and pepper; rub over roast. Place in a 5-quart slow cooker. Top with mushrooms and onion. Combine the spaghetti sauce and wine or broth; pour over meat and vegetables. Cover and cook on LOW for 8 to 9 hours or until meat is tender. Slice roast; serve over pasta with pan juices.
1 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1 jar (4 1/2 oz) sliced mushrooms -- drained
1 med onion -- diced
1 (14 oz) jar spaghetti sauce
1/2 cup red wine or beef broth
Hot cooked pasta
Cut the roast in half. Combine salt, garlic powder, and pepper; rub over roast. Place in a 5-quart slow cooker. Top with mushrooms and onion. Combine the spaghetti sauce and wine or broth; pour over meat and vegetables. Cover and cook on LOW for 8 to 9 hours or until meat is tender. Slice roast; serve over pasta with pan juices.
