Roast and Veggies in a Crock Pot

Roast and Veggies in a Crock Pot

SheKnows
  • Prep: 15 min
  • Cook Time: 10 hr
  • Total: 10 hr 15 min
  • Serving: 8
Save time by not peeling the potatoes, that is were most of your vitamins come form.

Ingredients

  • 3 lb. boneless rump roast
  • 2 tbsp. cooking oil
  • 10 tiny red potatoes cut in half
  • 2 med. carrots, cut into ½ inch pieces
  • 1 onion, sliced
  • 1 pkg. frozen lima beans (10 oz.)
  • 1 bay leaf
  • 2 tbsp. quick cooking tapioca
  • 1 can condensed vegetable beef soup (10¾ oz.)
  • ¼ c. water
  • ¼ tsp. pepper

Directions

  1. In a large skillet brown the roast on all sides.
  2. In the meantime, put carrots, potatoes and onions in crock pot.
  3. Add frozen beans and the bay leaf.
  4. Sprinkle tapioca over the vegetables.
  5. Put roast on top of vegetables.
  6. Combine soup, water, and pepper in a bowl.
  7. Pour over roast.
  8. Cover and cook on low for 10 - 12 hours (high 5 - 6 hours).
  9. Discard bay leaf and remove any strings that may be on the roast.
  10. Put roast and vegetables on a serving plate.
  11. Skim the fat from the gravy.
  12. Spoon gravy over roast and vegetables or pass the gravy to each person.

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