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Name: Spicy Italian Roast
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Cuisine: American
Ingredients: 2 3lb Rump roasts; Sauce seasoning mix; 1 Large onion; diced; 8 oz Sliced mushrooms; drained; 2 ts Garlic salt; 2 pk 1 1/2 oz.spaghetti; 15 oz Tomato sauce; ROBERT KETCHAM (SVCB33B)

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INGREDIENTS

2 3lb Rump roasts
Sauce seasoning mix
1 Large onion; diced
8 oz Sliced mushrooms; drained
2 ts Garlic salt
2 pk 1 1/2 oz.spaghetti
15 oz Tomato sauce
ROBERT KETCHAM (SVCB33B)

Servings

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.. dont 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 ! Best Bob in La Canada/Flintridge, Ca. Posted to MM-Recipes Digest by "Robert Ellis" on Oct 31, 1998

NOTES

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Spicy Italian Roast

2 3lb Rump roasts
 Sauce seasoning mix
1 Large onion; diced
8 oz Sliced mushrooms; drained
2 ts Garlic salt
2 pk 1 1/2 oz.spaghetti
15 oz Tomato sauce
 ROBERT KETCHAM   (SVCB33B)

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.. dont  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 !                        Best Bob in La Canada/Flintridge, Ca.    Posted to MM-Recipes Digest  by "Robert Ellis" <rpearson@snowcrest.net> on  Oct 31, 1998

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Nutrition

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Serving Size: 1 Serving (1103g)
Recipe Makes: 6 Servings

Calories: 255
Calories from Fat: 17 (7%)

Amt Per Serving		% DV

	Total Fat 1.9g	3 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 6345.8mg		219 %
Potassium 3519mg		93 %
Total Carbohydrate 57.2g		17 %
	Dietary Fiber 15.9g	64 %
	Sugars, other 41.2g
Protein 14g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 255

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