Slow-Cooker Tuscan Pot Roast

By lkalemba

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)

Details

Servings 1
Cooking time 505mins
Adapted from pillsbury.com

Preparation

Step 1

1 In small bowl, place mushrooms and hot water; let stand 10 minutes.

2 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.

3 Drain mushrooms; coarsely chop. Top beef with mushrooms, tomatoes, thawed onions and wine.

4 Cover; cook on Low heat setting 8 to 9 hours.

5 Remove beef from cooker; place on cutting board. Cover; let stand 10 minutes. Cut beef into 8 serving pieces; serve with tomato mixture.