Ingredients
2 large onions, halved and sliced (about 3 cups)1/2 pound sliced fresh mushrooms1 beef rump roast or bottom round roast (3 to 4 pounds) 2 teaspoons salt1/2 teaspoon pepper1 tablespoon canola oil1-1/2 cups water2 tablespoons tomato paste3 garlic cloves, minced1/2 teaspoon each dried basil, marjoram and thymeMinced fresh parsley
Preparation
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.
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°).
Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Serve with onion mixture; sprinkle with parsley.
