1 boneless rump roast (3-3 1/2 lbs)
½ - 1 tsp. salt
½ tsp. garlic powder
¼ tsp. pepper
1 jar (4.5 oz) sliced mushrooms, drained
1 medium onion, diced
1 jar (14 oz) spaghetti sauce
¼ Cup beef broth
Hot cooked pasta
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 mushrooms and onion. Combine spaghetti sauce and beef broth; pour over meat and vegetables.
2. Cover and cook on low for 8-9 hours or until meat is tender. Slice roast; serve over pasta with pan juices.
No comments:
Post a Comment