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Categories:
rump roast cooking oil potatoes carrots onion beans bay leaf tapioca condensed vegetable beef soup water pepper
Viewed: 27 - Published at: 6 years agoIngredients
- 2 -2 12 lbs boneless beef rump roast or 2 -2 12 lbs round roast or 2 -2 12 lbs chuck roast
- 2 tablespoons cooking oil
- 1 12 lbs small potatoes (approx. 10) or 1 12 lbs quarter 3 large potatoes
- 2 medium carrots, cut into 1/2 inch pieces
- 1 small onion, sliced
- 1 (10 ounce) package frozen lima beans
- 1 bay leaf
- 2 tablespoons quick-cooking tapioca
- 1 (10 3/4 ounce) can condensed vegetable beef soup
- 14 cup water
- 14 teaspoon pepper
Method
- Cut the roast to fit in the Crockery Pot, if necessary.
- In a large skillet, brown roast on all sides.
- In the meantime, put carrots, potatoes, and onions in Crockery Pot.
- Add frozen beans and the bay leaf.
- Sprinkle tapioca over the vegetables.
- Put the roast on top of the vegetables.
- Combine soup, water and pepper in a bowl.
- Pour over roast.
- Cover and cook on low for 10-12 hours (high 5-6 hours).
- Discard bay leaf and remove any strings that may be on the roast.
- Put roast and vegetables on a serving plate.
- Skim the fat from the gravy.
- Spoon gravy over roast and vegetables or pass the gravy to each person.
