Slow Cooker Italian Rump Roast

Take rump roast from "ho-hum" to "wow" with a fabulous blend of vegetables and seasonings!

Prep Time: 25 min
Total Time: 8 hours 55 min
Makes: 8 servings

(21 ratings)

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1	medium onion, chopped (1/2 cup)
1	can (14.5 oz) diced tomatoes, undrained
2	1/2- to 3-lb boneless beef rump roast
2	slices bacon, chopped
1	clove garlic, finely chopped
1	tablespoon Italian seasoning
3	tablespoons cornstarch
1/4	cup water
1	package (8 oz) whole fresh mushrooms
1	cup Green Giant® frozen cut green beans (from 1-lb bag), thawed
1/2	cup ripe olives, if desired

Serve with...

Parmesan-Black Pepper Breadsticks
Total Time: 35 min

1.	In 4- to 5-quart slow cooker, mix onion and tomatoes. If beef roast comes in netting or is tied, remove netting or strings. Place beef in slow cooker. In small bowl, mix bacon, garlic and Italian seasoning; rub over beef.
2.	Cover; cook on Low heat setting 8 to 10 hours.
3.	Remove beef from cooker. In small bowl, mix cornstarch and water; stir into tomato mixture. Return beef to cooker. Cut large mushrooms in half. Arrange mushrooms, beans and olives around beef. Increase heat setting to High. Cover; cook 20 to 30 minutes until tomato mixture has thickened and vegetables are tender.
High Altitude (3500-6500 ft): No change.

Serve-With

A purchased Caesar salad mix and warm breadsticks complete this Italian version of a “boiled dinner.”

Nutrition Information:

1 Serving: Calories 240 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 80mg; Sodium 170mg; Total Carbohydrate 8g (Dietary Fiber 2g, Sugars 2g); Protein 31g Percent Daily Value*: Vitamin A 8%; Vitamin C 8%; Calcium 4%; Iron 20% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat; 1 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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