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Slow-Cooker Italian Rump Roast

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By Betty Crocker Kitchens
Updated Oct 13, 2009
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Take rump roast from "ho-hum" to "wow" with a fabulous blend of vegetables and seasonings!

Slow-Cooker Italian Rump Roast

  • Prep Time 25 min
  • Total 8 hr 55 min
  • Servings 8
  • Ingredients 11
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Cover; cook on Low heat setting 8 to 10 hours.
  • Step 
    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.

Nutrition

240 Calories
10g Total Fat
31g Protein
8g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
170mg
7%
Potassium
660mg
19%
Total Carbohydrate
8g
3%
Dietary Fiber
2g
7%
Sugars
2g
Protein
31g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
20%
20%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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