Roast With Veggies

• 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

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

rump roast, cooking oil, potatoes, carrots, onion, beans, bay leaf, tapioca, condensed vegetable beef soup, water, pepper

Taken from www.food.com/recipe/roast-with-veggies-368818 (may not work)