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
Molto gustoso, bravissima!!!
ReplyDeleteI have got to try this one. I love chicken Marsala.
ReplyDeleteThis looks awesome Claudia. It's the second or third crockpot Marsala dish I've seen and we must try it.
ReplyDeleteThis looks awesome. I'll be your taste tester.
ReplyDeleteMm - imagine sopping up all that great flavor.
ReplyDeleteThis sounds wonderful, Claudia! Both Bill and I would love it...and so easy :)
ReplyDeleteThis is just perfect for the cold, cold weather we’ve been having here in the NE. Yum!
ReplyDeleteI've only made a roast in a crockpot once and I must admit - just delicious. Love the Marsala in this. Love the warmth it brings.
ReplyDelete