Recipe Category: Sauce
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Ingredients
- 3 pounds (1.3 kg) beef round roast
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- 115g mushrooms, sliced
- 1 cup (160 g) diced onion
- 390g low-salt spaghetti sauce
- ½ cup (120 ml) low-salt beef broth
Method
- Cut roast in half
- Combine garlic powder and pepper
- Rub over both halves of the roast
- Place in slow cooker
- Top with mushrooms and onions
- Combine spaghetti sauce and broth
- Pour over roast
- Cover and cook on low 8 to 9 hours
- Slice roast
- Serve in sauce over pasta
- Yield: 10 servings
- Per serving: 166 g water; 227 calories (28% from fat, 57% from protein, 15% from carb)
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