This is a wonderful roast that you can forget about while it’s cooking (though the aroma is sure to remind you). It’s great served with brown rice or mashed potatoes.
—DONNA ROBERTS MANHATTAN, KS
PREP: 20 MIN. • COOK: 4 HOURS + STANDING • MAKES: 8 SERVINGS
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
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 for 4-5 hours or until meat is tender (a thermometer should read at least 145°).
3. Remove roast from the slow cooker; tent with foil. Let stand for 15 minutes before slicing. Serve with the onion mixture; sprinkle with parsley.
TEST KITCHEN TIP
To clean mushrooms, gently remove dirt by rubbing with a mushroom brush or a damp paper towel. Do not peel mushrooms. Trim stems. For shiitake mushrooms, remove and discard stems. For enoki, trim base and separate stems.