Slow-Cooker Tuscan Pot Roast Recipe

Ingredients

• 1 package (1 oz) dried porcini mushrooms
• 1 cup hot water
• 2 cloves garlic, finely chopped
• 1 tablespoon grated lemon peel
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1 boneless beef rump roast (2 1/2 lb), trimmed of fat
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup frozen small whole onions (from 1-lb bag), thawed
• 1/2 cup dry red wine or Progresso™ beef flavored broth (from 32-oz carton)