Rump Roast and Vegetables
Source of Recipe
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List of Ingredients
2 1/2 pounds boneless beef round rump, or chuck roast
2 tablespoons cooking oil
4 medium potatoes -- halved
2 medium carrots -- cut into 1/2" pieces
1 small onion -- sliced
1 10 oz. pkg. frozen lima beans
1 bay leaf
2 tablespoons quick-cooking tapioca
1 can condensed vegetable beef soup
1/4 cup water
1/4 teaspoon pepperRecipe
If necessary, cut roast to fit into the slow cooker. In a large skillet, brown roast on all sides in hot oil. Meanwhile, in a slow cooker, place potatoes, carrots, and onion. Add frozen lima beans and bay leaf. Sprinkle tapioca over vegetables. Place roast atop vegetables. In a medium bowl, combine condensed soup, water, and pepper; pour over roast. Cover; cook on Low setting for 10 to 12 hours or on High setting for 5 to 6 hours. To serve, discard bay leaf.
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