Saucy Italian Roast

By kannenk

218 cal. per 1/3 lb.

Ingredients

• 1 boneless rump roast (3 to 3 1/2 lb)
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 medium onion, diced
• 1 jar spaghetti sauce
• 1/2 cup red wine
• Hot cooked pasta.

Preparation

Step 1

1. Cut the roast in half. Combine the salt, garlic powder and pepper; rub over roast. Place in a 5-qt. slow cooker. Top with onion. Combine the spaghetti sauce and wine; pour over meat and onion.

2. Cover and cook on low for 8-9 hours or until meat is tender. Slice roast; serve over pasta with pan juices.

*To thicken pan juices without flour, remove the meat to a warm serving platter. Transfer pan juices along with browned bits to a saucepan. Bring to a boil; cook, uncovered, until the liquid evaporates enough that it thickens to a gravy consistency.