Ingredients
1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)1/2 to 1 teaspoon salt1/2 teaspoon garlic powder1/4 teaspoon pepper1 jar (4-1/2 ounces) sliced mushrooms, drained1 medium onion, diced1 jar (14 ounces) spaghetti sauce1/4 to 1/2 cup red wine or beef brothHot cooked pasta
Preparation
Combine the salt, garlic powder and pepper; rub over roast. Place in a 5-qt. slow cooker. Top with mushrooms and onion. Combine the spaghetti sauce and wine; pour over meat and vegetables.
Cover and cook on low for 8-10 hours or until meat is tender. Slice roast; serve with pasta and pan juices.
