Beef Tip Roast & Vegetables

By luvmybuttonsnbows

PREP:
20 minutes

COOK:
Low 12 hours, High 6 hours; plus 1 hour
MAKES:
6 servings
SLOW COOKER:
5- to 6-quart

Ingredients

• 1 2 to 2 1/2-pound beef round tip roast
• 1 1/2 pounds small potatoes (about 10), halved, or medium potatoes (about 4), quartered
• 2 medium carrots, cut into 1-inch pieces (1 cup)
• 1 large onion, sliced
• 1 bay leaf
• 1/4 teaspoon pepper
• 1 10-ounce can condensed beef broth
• 3 tablespoons all-purpose flour
• 3 tablespoons butter, melted
• 1 10-ounce package frozen cut green beans

Preparation

Step 1

Trim fat from roast. If necessary, cut roast to fit into slow cooker. In a 5- to 6-quart slow cooker place potatoes, carrots, and onion. Add bay leaf and pepper. Place roast over vegetables.
Pour broth over roast. Cover; cook on low-heat setting for 12 to 14 hours or on high-heat setting for 6 to 7 hours. In a small bowl combine flour and butter. Remove roast from cooker and set aside. Stir flour mixture and green beans into cooker. Return roast to cooker; cover, and cook 1 hour more.
To serve, discard bay leaf. Arrange roast and vegetables on a warm serving platter. Skim fat from gravy. Spoon some of the gravy over roast; pass remaining gravy with roast and vegetables.