• 3 cups potatoes, peeled, sliced, rinsed, and drained
• 2 cups sliced carrots
• 1 cup chopped onions
• 2 lbs. lean beef rump roast
• 1/3 cup water
• 1 Tbs. Italian herb seasoning
• 1/8 tsp. black pepper

Spray a slow cooker container with cooking spray. Layer in potatoes, carrots, and onion. Place beef roast on top of vegetables. In a small bowl, combine water, Italian seasoning, and black pepper. Pour mixture evenly over roast. Cover and cook on low for 9-10 hours. Remove roast and cut into pieces. Mix vegetable mixture well. For each serving, place vegetables on a plate and top with meat and liquid.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 355, fat 15.7g, 40% calories from fat, cholesterol 89mg, protein 32.1g, carbohydrates 20.3g, fiber 3.9g, sugar 4.9g, sodium 138mg, diet points 8.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.3, Fruit: 0.0, Bread: 0.8, Lean meat: 0.0, Fat: 2.6, Sugar: 0.0, Very lean meat protein: 4.5

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