Italian Rump Roast

• 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

1. In a 4 - 5 quart slow cooker, mix onion, and tomatoes.
2. If roast comes in netting or is tied, remove netting or strings.
3. Place beef in slow cooker.
4. In small bowl, mix bacon, garlic and Italian seasoning; rub over beef.
5. Cover; cook on Low heat setting 8 - 10 hours.
6. Remove beef from cooker.
7. In small bowl, mix cornstarch and water; stir into tomato mixture.
8. Return beef to cooker.
9. Cut large mushrooms in half. Arrange mushrooms, beans and olives around beef.
10. Increase heat setting to High.
11. Cover; cook for 20 - 30 minutes or until tomato mixute has thickened and vegetables are tender.
12. I served this over egg noodles tossed with butter and garlic powder. Mmmmmm -- .

onion, tomatoes, boneless beef rump roast, bacon, garlic, italian seasoning, cornstarch, water, mushrooms, green giant, ripe olives

Taken from www.food.com/recipe/italian-rump-roast-165724 (may not work)