Italian Rump Roast

Prep Time:25 Mins | Total Time:55 Mins | Makes:8 servings

1/2 cup (125 mL) chopped onion

1 can (398 mL) diced tomatoes, undrained

1 boneless beef rump roast (2 1/2 to 3 lb/1.5 to 2 kg)

2 slices bacon, chopped

1 clove garlic, finely chopped

1 tbsp (15 mL) Italian seasoning

3 tbsp (45 mL) cornstarch

1/4 cup (50 mL) water

1 pkg (227 g) fresh whole mushrooms

1 cup (250 mL) Green Giant* Frozen Cut Green Beans

1/2 cup (125 mL) ripe olives, if desired

Spray 4- to 5- quart slow cooker with nonstick cooking spray. In cooker, mix onion and tomatoes. If beef roast comes in netting or is tied, remove netting or strings. Place beef in cooker. In small bowl, mix bacon, garlic and Italian seasoning; rub over beef.
Cover; cook on Low heat setting 8 to 10 hours.
Remove beef from cooker. In small bowl, mix cornstarch and water; stir in 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 longer or until tomato mixture has thickened and vegetables are tender.