Saucy Italian Roast Recipe

By traciesparks

This tender roast is one of my favorite fix-and-forget meals," says Jan Roat of Red Lodge, Montana. "I thicken the juices with a little flour and add ketchup, then serve the sauce and beef slices over pasta

Ingredients

• 1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
• 1/2 to 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 medium onion, diced
• 1 jar (14 ounces) spaghetti sauce
• 1/4 to 1/2 cup red wine or beef broth
• Hot cooked pasta

Preparation

Step 1

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

Cover and cook on low for 8-10 hours or until meat is tender. Slice roast; serve with pasta and pan juices. Yield: 10 servings.


Nutrition Facts: 1/3 pound (calculated without pasta) equals 218 calories, 8 g fat (3 g saturated fat), 82 mg cholesterol, 415 mg sodium, 6 g carbohydrate, 1 g fiber, 28 g protein.

Saucy Italian Roast published in Quick Cooking May/June 1999, p21