Cook Time 8 to 9 hours
Prep Time 15 minutes
YIELD Makes 6 to 8 servings
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INGREDIENTS
| 2 | teaspoons minced garlic |
| 1 | teaspoon salt |
| 1 | teaspoon dried basil |
| 1 | teaspoon dried oregano |
| 1/4 | teaspoon red pepper flakes |
| 1 | boneless beef bottom round rump or chuck shoulder roast (about 2-1/2 to 3 pounds) |
| 1 | large onion, quartered and thinly sliced |
| 1‑1/2 | cups tomato-basil or marinara pasta sauce |
| 2 | cans (about 15 ounces each) cannellini or Great Northern beans, rinsed and drained |
| 1/4 | cup shredded fresh basil or chopped Italian parsley |
PREPARATION:
Slow Cooker Directions
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