Spring Herb Roast
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
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
Reviews
I love cooking the recipes from Taste of Home.