1 4-pound rump roast
1 8-ounce can of tomato sauce – no salt added
3 cups water
1 teaspoon dried parsley flake – or 3 teaspoons fresh, chopped fine
3 cloves garlic – peeled and minced fine
1 teaspoon dried oregano
2 teaspoons Worcestershire sauce
1 package of Italian salad dressing mix
1 cup fresh mushrooms – sliced
1 shallot – finely diced
1/2 red bell pepper – finely diced
1/2 cup red wine – optional