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Ingredients
1 Cup carrots, sliced
6 New potatoes, cut into thirds
1 Medium onion, sliced
3 Pound boneless beef rump roast, trimmed
4 Tablespoons minced fresh basil leaves, divided
4 Tablespoons minced fresh oregano, divided
2 Teaspoons minced garlic
2 Teaspoons kosher salt, divided
1/4 Teaspoon red pepper flakes
1 (8 oz) Can tomato sauce
1 (6 oz) Can tomato paste
2 Teaspoons Italian seasoning
1 (19 oz) Can cannellini beans, drained
Instructions
Layer carrots, potatoes, and most of onion slices in 6 quart crockpot; top with roast. Mash 2 tablespoons basil, 2 tablespoons oregano, garlic, 1 teaspoon salt, and pepper flakes in small bowl. Spread on roast. Mix tomato sauce, tomato paste, remaining basil 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 for 5 to 6 hours or on LOW for 8 to 9 hours. Stir beans into sauce; cook on HIGH for 10 to 15 minutes. Remove roast from crockpot. Let roast rest for 5 to 10 minutes before thinly slicing meat across the grain. Skim grease from sauce. Spoon beans, vegetables and sauce over roast.