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
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
-
Step1In 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.
-
Step2Cover; cook on Low heat setting 8 to 10 hours.
-
Step3Remove 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
1/2Tips from the Betty Crocker Kitchens
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