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Semi-Homemade Cooking 2 by Sandra Lee

servings 6
prep time 10 minutes
cooking time 8 hours (Low)


2  tablespoons extra-virgin olive oil, Bertolli
1  3-pound  beef rump roast
   Salt and pepper
1½ cups roasted garlic and herb tomato sauce, Prego
3/4 cup Madeira wine
1  teaspoon bottled minced garlic, McCormick
1½ cups frozen pearl onions
1  cup frozen sliced carrots


1. In a large skillet, heat oil over medium-high heat. Season roast with salt and pepper. Brown roast on all sides in skillet. Transfer to plate and set aside.

2. In a medium bowl, combine tomato sauce, Madeira, and garlic. Set aside.

3. Place onions and carrots in a 3½- to 4-quart slow cooker. Add roast and any accumulated juices. Pour sauce mixture over roast.

4. Cover and cook on low-heat setting for 8 hours.

Slow cooker recipe

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