| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Meats, Crockpot, Ethnic |
6 |
Servings |
INGREDIENTS
|
|
ROBERT KETCHAM (SVCB33B) |
| 2 |
|
3lb Rump roasts |
| 2 |
ts |
Garlic salt |
| 8 |
oz |
Sliced mushrooms; drained |
| 1 |
|
Large onion; diced |
| 2 |
pk |
1 1/2 oz.spaghetti |
|
|
Sauce seasoning mix |
| 15 |
oz |
Tomato sauce |
|
|
Best Bob in La Canada/Flintridge, Ca. |
INSTRUCTIONS
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@snowcrest.net> on
Oct 31, 1998
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