Spring Herb Roast

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. 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. 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. 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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