Slow Cooker Tuscan Pot Roast

 

1

package (1 oz) dried porcini mushrooms

1

cup hot water

2

cloves garlic, finely chopped

1

tablespoon grated lemon peel

1

teaspoon dried oregano leaves

1/2

teaspoon salt

1

boneless beef rump roast (2 1/2 lb), trimmed of fat

1

can (14.5 oz) diced tomatoes, undrained

1

cup frozen small whole onions (from 1-lb bag), thawed

1/2

cup dry red wine or Progresso® beef flavored broth (from 32-oz carton)

• 1 In small bowl, place mushrooms and hot water; let stand 10 minutes.
• 2 Meanwhile, spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix garlic, lemon peel, oregano and salt. Rub mixture over beef; place in cooker.
• 3 Drain mushrooms; coarsely chop. Top beef with mushrooms, tomatoes, thawed onions and wine.
• 4 Cover; cook on Low heat setting 8 to 9 hours.
• 5 Remove beef from cooker; place on cutting board. Cover; let stand 10 minutes. Cut beef into 8 serving pieces; serve with tomato mixture.