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10 minutes
9 hours 10 minutes
- 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
- Prepare a 12-inch nonstick skillet with cooking spray. Keep beef roast tied if it comes in netting. Season beef with salt and garlic. Cook beef in the skillet over medium-high heat for 5 to 6 minutes, turning occasionally, until all sides are browned.
- Prepare the slow cooker by spraying it with cooking spray. Add mushrooms, then layer beef on top of the mushrooms. Spread tomatoes over the beef and pour dressing over everything in the cooker.
- Cover and simmer over low heat for 9 to 11 hours to allow the flavors to develop beautifully.
- Take the beef out of the cooker and transfer it to a cutting board. Remove any netting or strings, then slice the beef. Serve the mushrooms and juices alongside the beef.
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