SLOW-COOKER ITALIAN RUMP ROAST

Slow-Cooker Italian Rump Roast image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h55m

Yield 8

Number Of Ingredients 11

Ingredients

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 frozen cut green beans (from 1-lb bag), thawed
1/2 cup ripe olives, if desired

Steps:

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.
Cover; cook on Low heat setting 8 to 10 hours.
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.

Nutrition Facts : Calories 240, Carbohydrate 8 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 2 g, TransFat 0 g