3-4 lb. beef rump roast
1 (4 oz.) can sliced mushrooms
1 (1 1/2 oz.) pkg. spaghetti sauce seasoning mix
1 1/2 tsp. garlic salt
1 diced onion
1 (8 oz.) can tomato sauce

Season roast with garlic salt. Place in crock pot or slow cooker. Add mushrooms (drained) and onion. Combine seasoning mix and tomato sauce. Pour over all. Cover and cook on low 8-10 hours.

To thicken gravy, make a paste of 2 tablespoons melted butter and 2 tablespoons flour. Add 2 tablespoons tomato paste. Stir into meat drippings in bottom of crock pot. Cover and cook on high approximately 30 minutes or until thickened. Serve over hot pasta.