| 1 | boneless beef rump or tip roast (3- to 4-lb) |
| 1 | teaspoon salt |
| 2 | cloves garlic, finely chopped |
| 8 | oz small whole fresh mushrooms |
| 1/2 | cup sun-dried tomatoes in oil, drained, chopped |
| 1/2 | cup reduced-fat Italian dressing |
| 1. | Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with salt and garlic. Place beef in skillet; cook over medium-high heat 5 to 6 minutes, turning occasionally, until brown on all sides. |
| 2. | Spray 4- to 5-quart slow cooker with cooking spray. Place mushrooms in cooker. Place beef on mushrooms. Spread tomatoes over beef. Pour dressing over mixture in cooker. |
| 3. | Cover; cook on Low heat setting 9 to 11 hours. |
| 4. | Remove beef from cooker; place on cutting board. Remove netting or strings; slice beef. Serve mushrooms and juices with beef. |
| No change. |
|
| Arrange the meat on a platter, spoon the mushrooms around it and then tuck sprigs of fresh rosemary or basil around the food for a splash of color. |
|
| For wonderful comfort food, use this beef for hot roast beef sandwiches. Or serve it thinly sliced on hearty bread with mayo, Dijon mustard, sliced red onion and lettuce. |
|
| This roast is scrumptious with roasted red potato quarters sprinkled with rosemary or thyme. Round out the meal with a salad of baby spinach with herbed vinaigrette dressing. |
Nutrition Information:
370 ( 160); 18g ( 6g, 1/2g); 85mg; 740mg; 5g ( 1g, 3g); 47g 2%; 8%; 0%; 25% 1/2 ; 0 ; 6 1/2