Serves: 8
Total Calories: 104
Prep time: 20 minutes
Cook time: about 4 hours on high and about 7 hours on low
Total time: 7 hours 20 minutes

3 baking potatoes, peeled and cut into large chunks
2 cups baby carrots, whole
4 stalks celery, each cut into 4
2 medium onions, sliced
3 pounds boneless beef rump roast, cut off any fat
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons fresh garlic, minced
1 teaspoon salt
fresh ground pepper to taste
1/8 teaspoon red pepper flakes, to taste - they are spicy
1 (14-ounce) can tomato, undrained
1 (8-ounce) can tomato sauce
1 (16-ounce) can tomato paste

In the bottom of a 4-6-qt crock pot, add the potatoes, carrots, and half the onions. Place roast on top.

Sprinkle on top of roast all dried seasonings, garlic, salt and pepper. Spread all over roast.

In a small bowl, combine tomatoes, tomato sauce and paste. Pour tomato mixture over roast. Top with remaining onions.

Cover and cook on high setting for about 4-5 hours and about 7-8 hours on low. Check at lower number as cooking time may vary depending on the brand of slow cooker. To check for doneness make a small slice in the center of roast to see if it's cooked through. Cook less time if you like it more rare inside.

Nutritional Facts:

Serves: 8
Total Calories: 104
Calories from Fat: 0

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