“This dish will bring a smile to your face when you’ve taste the distinctive, delicious treat of an elegant Italian meal!”

INGREDIENTS

1 4-pound rump roast
1 8-ounce can of tomato sauce – no salt added
3 cups water
1 teaspoon dried parsley flake – or 3 teaspoons fresh, chopped fine
3 cloves garlic – peeled and minced fine
1 teaspoon dried oregano
2 teaspoons Worcestershire sauce
1 package of Italian salad dressing mix
1 cup fresh mushrooms – sliced
1 shallot – finely diced
1/2 red bell pepper – finely diced
1/2 cup red wine – optional

• Put roast in crock pot.
• Combine all ingredients together and cook over a medium heat until mixture comes to a boil in a small saucepan, stirring constantly.
• Remove from heat and pour ingredients over the roast.
• Set crock pot to cook low or, according to your crock pot timing, six to eight hours.
• About one hour before serving, flake the roast apart using two forks and stir together in the crock pot. Continue to cook for one hour.
• Try serving with a large green salad and a whole grain dinner roll.