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Saucy Italian Roast

 Saucy Italian Roast
"This tender roast is one of my favorite fix-and-forget meals," says Jan Roat of Red Lodge, Montana. "I thicken the juices with a little flour and add ketchup, then serve the sauce and beef slices over pasta."
8-10 ServingsPrep: 10 min. Cook: 8 hours


  • 1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
  • 1/2 to 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 medium onion, diced
  • 1 jar (14 ounces) spaghetti sauce
  • 1/4 to 1/2 cup red wine or beef broth
  • Hot cooked pasta


  • Combine the salt, garlic powder and pepper; rub over roast. Place in
  • a 5-qt. slow cooker. Top with mushrooms and onion. Combine the
  • spaghetti sauce and wine; pour over meat and vegetables.
  • Cover and cook on low for 8-10 hours or until meat is tender. Slice
  • roast; serve with pasta and pan juices. Yield: 10 servings.
Nutritional Facts: 1/3 pound (calculated without pasta) equals 218 calories, 8 g fat (3 g saturated fat), 82 mg cholesterol, 415 mg sodium, 6 g carbohydrate, 1 g fiber, 28 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.