Rump Roast And Vegetables Recipe

• 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

1. If necessary, cut roast to fit into the crockery cooker.
2. In a large skillet brown roast on all sides in warm oil.
3. Meanwhile, in a 3 1/2, 4, 5, or possibly 6 qt crockery cooker place potatoes, carrots and onion.
4. Add in frzn beans and bay leaf.
5. Sprinkle tapioca over vegetables.
6. Place roast atop vegetables.
7. In a medium bowl combine condensed soup, water and pepper; pour over roast.
8. Cover; cook on low-heat setting for 10-12 hrs or possibly on high-heat setting for 5-6 hrs.
9. To serve, throw away bay leaf and remove any strings from roast.
10. Arrange roast and vegetables on a hot serving platter.
11. Skim fat from gravy.
12. Spoon some of the gravy over roast; pass remaining gravy with roast and vegetables.
13. Makes 6 servings.
14. For 1 qt crockery cooker: Omit potatoes and halve remaining ingredients.
15. Prepare as above.
16. Cook for 10-12 hrs.
17. Makes 2-3 servings.

beef round rump, oil, potatoes, carrots, onion, frzn lima beans, bay leaf, tapioca, condensed vegetable beef soup, water, pepper

Taken from cookeatshare.com/recipes/rump-roast-and-vegetables-26590 (may not work)