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"
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|Serving Size: 1 Serving (1103g)|
|Recipe Makes: 6 Servings|
|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 %|
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Calories per serving: 255
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