Crockpot Italian Roast

Paula Fecteau

Dr. Larry Burch’s Office

1 (2 ½ lb.) boneless beef round roast
1 medium onion, sliced
¼ tsp. salt
¼ tsp. pepper
2 (8 oz.) cans no salt added tomato sauce
1 (0.7 oz.) package Italian salad dressing mix

Slice roast in half and place in a 3 ½ quart electric slow cooker. Add onion and remaining ingredients. Cover and cook on high setting 5 hours or until roast is tender. Or, cover and cook on high setting one hour, reduce to low setting and cook 7 hours. Slice meat to serve.

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