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Recipe Categories:
Slow Cooking Italian Rump Roast
Submitted by: by Michael Catalano |
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 Enjoy this delicious recipe of the week!
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| INGREDIENTS: |
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1 medium onion, chopped
14 1/2 ounces diced tomatoes, undrained
3-5 lbs boneless beef rump roast
2 slices bacon, chopped
1 garlic clove, finely chopped
1 tablespoon Italian seasoning
3 tablespoons cornstarch
1/4 cup water
8 ounces fresh whole mushrooms
1 cup green giant frozen cut green beans, thawed
1/2 cup ripe olives, if desired |
| DIRECTIONS: |
| 1 |
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In a 4 - 5 quart slow cooker, mix onion, and tomatoes. |
| 2 |
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If roast comes in netting or is tied, remove netting or strings then place beef in slow cooker. |
| 3 |
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In small bowl, mix bacon, garlic and Italian seasoning; rub over beef. |
| 4 |
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Cover; cook on Low heat setting 8 - 10 hours. |
| 5 |
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Remove beef from cooker. |
| 6 |
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In small bowl, mix cornstarch and water; stir into tomato mixture. |
| 7 |
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Return beef to cooker. |
| 8 |
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Cut large mushrooms in half. Add mushrooms, beans and olives around beef. |
| 9 |
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Increase heat setting to High. |
| 10 |
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Cover; cook for 20 - 30 minutes or until tomato mixture has thickened and vegetables are tender. |
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