Crockpot Beef Roast with Marsala Gravy

Rump Roast never tasted better! Here is one that fell apart was moist tender and had no leftovers.
I always love the leftover to make sandwiches with garlic bread, rump roast and in Au Ju.
That didn't happen this time
the roast melted in your mouth. Served with mashed potatoes, corn and brussels sprouts it was a superb meal made in the crockpot. You won't be sorry with the outcome.

Here is all you do:



1 can or jar of beef gravy

1 package 8 oz fresh sliced baby bella mushrooms

1- 2 1/2 pound or larger Rump Roast (this is tied with string)

1 teaspoon Worcestershire sauce

1 tablespoon chopped fresh parsley or use dried

1 teaspoon minced garlic in olive oil

1/4 cup Marsala Wine



In a bowl mix the wine, gravy, sauce, parsley and garlic together.

In a 5 to 7 quart crock pot coat the crock pot with a light cooking spray oil or ( line with the new plastic crock pot liners). Add the roast to the bottom. Pour the mixture over the top. Set to high for 4 to 6 hours or low around 7 to 8 hours. Remove string slice and serve with






Roasted Garlic Mashed Potatoes

More Crockpot recipes:

Crockpot Mac and Cheese
Crockpot Lasagna
Chicken mushroom Crockpot stew
Best Boston Butt Crockpot RoastCrockpot Pulled Pork
Crockpot Brownies