Rump Roast and Vegetables

By JJCR

Ingredients

• 1 1/2 lbs. small potatoes ( about 10 ), or medium potatoes (about 4 ), halved
• 2 medium carrots, cubed
• 1 small onion, sliced
• 10 oz. pkg. frozen lima beans
• 2 tbsp. quick-cooking tapioca
• 2-2 1/2 lb. boneless beef round rump, round tip, or pot roast
• 2 tbsp. oil
• 10 3/4 oz. can condensed vegetable beef soup
• 1/4 cup water
• 1/4 tsp. pepper

Preparation

Step 1

1 Place potatoes, carrots, and onion in slow cooker.
Add frozen beans. Sprinkle with tapioca.

2. Brown roast on all sides in oil in skillet. Place over vegetables in slow cooker.

3. Combine soup, water, and pepper. Pour over roast.

4. Cover. Cook on low 10-12 hours, or high 5-6 hours.


FIX IT AND FORGET IT COOKBOOK