3-4 lb. rump roast
1-1/2 tsp. garlic salt
1 4-oz. can sliced mushrooms, drained
1 onion, diced
1-1/2 oz. pkg. spaghetti sauce seasoning mix
8-oz. tomato sauce
2 tbsp. melted butter
2 tbsp. flour
2 tbsp. tomato paste

Season the roast with the garlic salt and place it in the Crock-Pot. Add the mushrooms and onion. Combine the seasoning mix with the tomato sauce and pour it over everything in the Crock-Pot. Cover and cook on Low 10-12 hours (high for 4-6 hours). To thicken gravy, make a paste of the melted butter, flour and tomato paste, and stir into the meat drippings in the Crock-Pot. Cover and cook on High approximately 30 minutes or until thickened. Serve over hot pasta or rice.