Tuscan Slow Cooker Rump Roast

Tuscan Slow Cooker Rump Roast


  • 1 ½ lb boneless rump roast, trimmed
  • 1 tablespoon extra virgin olive oil
  • ½ (8-oz) package sliced fresh mushrooms
  • ½ 1 large sweet onion, sliced
  • 2 cloves garlic, chopped
  • ½ (14.5-oz) can organic chicken broth
  • ½ (8-oz) can tomato sauce
  • 2 tablespoons tomato paste
  • 2 teaspoons dried Italian seasoning


  1. Cook roast in hot oil in a large nonstick skillet
  2. over medium-high heat 2 minutes per side or
  3. until browned.
  4. Remove roast to a plate.
  5. Add mushrooms, onion and garlic to skillet; saute 3
  6. to 5 minutes or until onion is tender.
  7. Place mushroom mixture, roast, chicken broth, tomato
  8. sauce, tomato paste and Italian seasoning in a
  9. -quart slow cooker.
  10. Cover and cook on Low 6 to 8 hours or until meat easily shreds. (Note: I used a rump roast for this recipe since that was what was available so I let it cook until it was fully cooked inside and then sliced it)
  11. Skim fat from juices; serve with roast.

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