Name: Spring Herb Roast
Prep time: 20 min
Cook time: 20 min
Yield: 8
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spring Herb Roast

1. 2 large onions, halved and sliced (about 3 cups) -

2. 1/2 pound sliced fresh mushrooms -

3. 1 beef rump roast or bottom round roast (3 to 4 pounds) -

4. 2 teaspoons salt -

5. 1/2 teaspoon pepper -

6. 1 tablespoon canola oil -

7. 1-1/2 cups water -

8. 2 tablespoons tomato paste -

9. 3 garlic cloves, minced -

10. 1/2 teaspoon each dried basil, marjoram and thyme -

11. Minced fresh parsley -

How to cook deliciously - Spring Herb Roast

1. Stage

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. Stage

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. Stage

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