Spicy italian roast
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ROBERT KETCHAM (SVCB33B) | ||
| 2 | 3lb Rump roasts | |
| 2 | teaspoons | Garlic salt |
| 8 | ounces | Sliced mushrooms; drained |
| 1 | Large onion; diced | |
| 2 | packs | 1 1/2 oz.spaghetti |
| Sauce seasoning mix | ||
| 15 | ounces | Tomato sauce |
| Best Bob in La Canada/Flintridge, Ca. | ||
Directions
Season roasts with garlic salt. Place in crock pot. Add mushrooms and onion. Combine seasoning mix and tomato sauce. Pour over all. Cover and cook on low 8 to 10 hours. ( High 4 to 6 hours ) To thicken gravy: Make a paste of 4 tbs. melted butter and 4 tbs. flour.
Add 4 tbs. tomato paste. Stir into meat drippings in crock pot. Cover and cook on high for approx. 30 minutes or until thickened.
Serve over hot pasta. I have been using Shilling extra thick mix.. don't be alarmed if it looks too thick in the beginning. The condensation from the lid makes the sauce. The recipe calls for arm roasts. I never tried them..I have used Chuck roasts, but they fell completely apart and shredded when trying to slice them. So I substituted rump roasts, as theyhold their shape best..Hope you enjoy it ! Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Oct 31, 1998