Spring Herb Roast Recipe
Spring Herb Roast Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This marvelous roast lets you forget about it while it’s cooking (but the aroma will remind you). We serve it with brown rice or mashed potatoes. —Donna Roberts, Manhattan, Kansas
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours + standing

Ingredients

  • 2 large onions, halved and sliced (about 3 cups)
  • 1/2 pound sliced fresh mushrooms
  • 1 beef rump roast or bottom round roast (3 to 4 pounds)
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 tablespoon canola oil
  • 1-1/2 cups water
  • 2 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 1/2 teaspoon each dried basil, marjoram and thyme
  • Minced fresh parsley

Directions

Place onions and mushrooms in a 5- or 6-qt. slow cooker. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat; brown roast on all sides. Transfer to slow cooker.
In a small bowl, mix water, tomato paste, garlic, basil, marjoram and thyme; pour over roast. Cook, covered, on low 4-5 hours or until meat is tender (a thermometer should read at least 145°).
Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Serve with onion mixture; sprinkle with parsley. Yield: 8 servings.
Originally published as Spring Herb Roast in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015, p15

Nutritional Facts

5 ounces cooked beef with 1/4 cup vegetable mixture: 257 calories, 10g fat (3g saturated fat), 101mg cholesterol, 650mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1/2 fat.

  • 2 large onions, halved and sliced (about 3 cups)
  • 1/2 pound sliced fresh mushrooms
  • 1 beef rump roast or bottom round roast (3 to 4 pounds)
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 tablespoon canola oil
  • 1-1/2 cups water
  • 2 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 1/2 teaspoon each dried basil, marjoram and thyme
  • Minced fresh parsley
  1. Place onions and mushrooms in a 5- or 6-qt. slow cooker. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat; brown roast on all sides. Transfer to slow cooker.
  2. In a small bowl, mix water, tomato paste, garlic, basil, marjoram and thyme; pour over roast. Cook, covered, on low 4-5 hours or until meat is tender (a thermometer should read at least 145°).
  3. Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Serve with onion mixture; sprinkle with parsley. Yield: 8 servings.
Originally published as Spring Herb Roast in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015, p15

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