1 boneless rump roast ( 3 to 3-1/2 pounds)
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 medium onion peeled and diced
1 jar (26 ounces) your favorite 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 the roast. Place in a 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 8-9 hours or until meat is tender. Slice roast; serve over pasta with pan juices.
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 medium onion peeled and diced
1 jar (26 ounces) your favorite 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 the roast. Place in a 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 8-9 hours or until meat is tender. Slice roast; serve over pasta with pan juices.