Another one from the Gooseberry Patch Family Favorites:
4 lb rolled rump beef roast
2 T. garlic flavored olive oil (i used regular olive oil)
2 (28 oz) cans whole tomatoes
2 (8 oz) cans Italian tomato sauce
1/2 c. water
1 T. garlic, minced
1 t. dried oregano
1 t. dried basil
1 t. dried parsley
1 1/2 t. salt
1/2 t. pepper
hot cooked rotini pasta
I didn't follow the instructions in the book. I just put it all in the crockpot on low right away Sunday morning (around 5) and we ate it after church (around 1). Really, I could have not added the water b/c we had to ladle out some liquid before we could slice the roast. And a little more time would have been fine- maybe even better. It was a DELICIOUS change from the usual way I prepare a roast! And I had originally planned on having company for this meal so we put enough meat and juice in the freezer that I think I'll add some sauce to and serve over spaghetti next week.
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For Sunday dinners, I put frozen meat in the crockpot the night before on low and add the other ingredients in the morning. If the additional add-ins can handle long cooking times, I throw them all in the night before. I had a "trial and error" period to figure out the settings, so the meat would be cooked in time. When I was experimenting, I did not invite company without warning them of my experiment! :)
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