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 pound boneless rump roast, cut off any fat
2½ tablespoons Spice of Life’s “Italian Traditions“ spices (see shopping tip) or 1 tablespoon of each dried basil and oregano
2 tablespoons fresh garlic, minced
1 teaspoon salt
Fresh ground pepper,to taste
⅛-¼ teaspoons red pepper flakes, to taste (red pepper flakes are a bit spicy)
1 (14 oz.) can tomatoes, undrained
1 (8 oz.) can tomato sauce
1 (6 oz.) cantomato paste
Instructions
In the bottom of a 4-6-qt crock pot, add the potatoes, celery, 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.