Spring Herb Roast

Name: Spring Herb Roast
Ingredients: 2 large onions, halved and sliced (about 3 cups); 1/2 pound sliced fresh mushrooms; 1 beef rump roast or bottom round roast (3 to 4 pounds); 2 teaspoons salt; 1/2 teaspoon pepper; 1 tablespoon canola oil; 1-1/2 cups water; 2 tablespoons tomato paste; 3 garlic cloves, minced; 1/2 teaspoon each dried basil, marjoram and thyme; Minced fresh parsley

11 ingredients

3 steps

Ingredients

2 large onions, halved and sliced (about 3 cups)
1/2 pound sliced fresh mushrooms
1 beef rump roast or bottom round roast (3 to 4 pounds)
2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon canola oil
1-1/2 cups water
2 tablespoons tomato paste
3 garlic cloves, minced
1/2 teaspoon each dried basil, marjoram and thyme
Minced fresh parsley

Directions

1

Place onions and mushrooms in a 5- or 6-qt. slow cooker. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat; brown roast on all sides. Transfer to slow cooker.
2

In a small bowl, mix water, tomato paste, garlic, basil, marjoram and thyme; pour over roast. Cook, covered, on low 4-5 hours or until meat is tender (a thermometer should read at least 145°).
3

Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Serve with onion mixture; sprinkle with parsley.

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