Ingredients
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2 tablespoons extra virgin olive oil
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3 lbs rump roast, rinsed and patted dry
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salt and pepper
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1 1/2 cups garlic and herb spaghetti sauce (i.e. Ragu, Prego)
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3/4 cup madeira wine
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1 teaspoon minced garlic
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1 1/2 cups frozen pearl onions
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1 cup frozen carrots, slices cut in chunks or 1 cup fresh carrot, cut in chunks
Instructions
- Heat the olive oil in a large frying pan on medium-high heat.
- Season the roast with salt and pepper.
- Brown the roast on all sides, remove to a plate, and set aside.
- NOTE: If you are running low on time, skip browning the roast.
- In a medium bowl, combine the tomato sauce, Madeira, and garlic. Set aside.
- To a slow cooker add the onions and carrots.
- Add the browned roast and any accumulated juices.
- Pour the sauce mixture over the top of roast.
- Cover and cook on low setting for 8 hours.
- Serve over pasta or mashed potatoes.