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Rump Roast And Vegetables
Ingredients
- 1 (2-2 1/2 lb.) boneless beef round rump, round tip, or possibly chuck pot roast
- 2 tbsp. veg. oil
- 1 1/2 pound sm. potatoes (about 10) or possibly med. potatoes (about 4), halved
- 2 med. carrots, cut into 1/2" pcs (1 c.)
- 1 sm. onion, sliced
- 1 (10 ounce.) pkg. frzn lima beans
- 1 bay leaf
- 2 tbsp. quick cooking tapioca
- 1 (10 3/4 ounce.) can condensed vegetable beef soup
- 1/4 c. water
- 1/4 teaspoon pepper
Directions
- If necessary, cut roast to fit into the crockery cooker. In a large skillet brown roast on all sides in warm oil. Meanwhile, in a 3 1/2, 4, 5, or possibly 6 qt crockery cooker place potatoes, carrots and onion. Add in frzn 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-heat setting for 10-12 hrs or possibly on high-heat setting for 5-6 hrs.
- To serve, throw away bay leaf and remove any strings from roast. Arrange roast and vegetables on a hot serving platter. Skim fat from gravy. Spoon some of the gravy over roast; pass remaining gravy with roast and vegetables. Makes 6 servings.
- For 1 qt crockery cooker: Omit potatoes and halve remaining ingredients. Prepare as above. Cook for 10-12 hrs. Makes 2-3 servings.
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