Slow Cooker Roman Beef
Summer may be a hot time of year when heating up the kitchen is the last thing no your mind. With so many summer activities, who has time to cook? Let the slow cooked elegance of this Italian dinner bring a smile to face. Simply assemble this easy dinner in your crock pot and head off to work! After work you’ll come home to a delectable dinner straight good enough for any day of the week. Now that’s cooking!
Ingredients
- 1 4 pound rump roast
- 1 8 ounce can of tomato sauce – sugar-free and salt-free
- 3 cups water
- 1 teaspoon salt
- 1 teaspoon dried parsley flake – or 3 teaspoons fresh, chopped fine
- 3 cloves garlic – peeled and minced fine
- 1 teaspoon dried oregano
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dark soy sauce – optional
- 1 package of Italian salad dressing mix
- 1 cup fresh mushrooms – sliced
- 1 shallot – finely diced
- ½ red bell pepper – finely diced
- ½ cup red wine – optional
Put roast in crock pot. In a small saucepan combine all ingredients together and cook over a medium heat until mixture comes to a boil, stirring constantly. Remove from heat and pour ingredients over the roast. Set crock pot to cook low or, according to your crock pot timing, six to eight hours.
About one hour before serving, flake the roast apart using two forks and stir together in the crock pot. Continue to cook for one hour.
This is a terrific dish when served on a plate of fresh baby spinach, keeping in mind that when served hot over the greens it will slightly wilt them, bringing out extra flavor and texture to your meal.
