Slow-Cooker Italian Rump Roast

Slow-Cooker Italian Rump Roast

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

Prep Time

25

Minutes

Total Time

8:55

Hrs:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
A purchased Caesar salad mix and warm breadsticks complete this Italian version of a “boiled dinner.”

Nutrition Information:

1 Serving (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*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 4 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.