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Source: Cuisine Slow Cooker MENUS

INGREDIENTS

1 Cup sliced carrots

6 New potatoes, cut into thirds

1 Medium onion, sliced

3 Lb. boneless beef rump roast, trimmed

4 Tbsp. minced fresh basil, divided

4 Tbsp. minced fresh oregeno, divded

2 tsp. minced garlic

2 tsp. kosher salt, divided

½ tsp. rep pepper flakes

1 can tomato sauce (8oz.)

1 can tomato paste (6 oz.)

2 tsp. Italian seasoning

1 can cannelloni beans, drained (19oz.)

METHOD

• Layer carrots, potatoes, and most of the onion slices in a 4-6-qt. slow cooker; top with roast.
• Mash 2 tbsp. basil, 2 tbsp. oregano, garlic, 1tsp. salt, and pepper flakes in a small bowl; spread on roast.
• Combine tomato sauce, tomato paste, remaining basin and oregano, and Italian seasoning in a bowl.
• Pour tomato mixture over roast; top with remaining onion slices. Cover; cook until meat is fork-tender, on high-heat setting for 5-6 hours or on low-heat setting for 8-9 hours.
• Stir Beans into sauce; cook on high-heat setting for 10-15 minutes. Remove roast from cooker. Let roast rest for 5-10 minutes before thinly slicing mean against the grain. Skim grease from sauce. Spoon beans, vegetables, and sauce over roast.

Per Serving: 365 cal; 10g total fat (3g saturated); 107mg chol; 601mg sodium, 24g carbs; 5g fiber; 42g protein.