BEEF TIP ROAST AND VEGETABLES

By Jaxson

Ingredients

• 1 2-2 1/2 LB BEEF ROUND TIP ROAST
• 1 1/2 LBS SMALL POTATOES QUARTERED
• 2 MEDIUM CARROTS, CUT INTO 1 INCH PIECES
• 1 LARGE ONION, SLICED
• 1 BAY LEAF
• 1/4 TSP PEPPER
• 1 10 OZ CAN CONDENSED BEEF BROTH
• 3 TBSP ALL PURPOSE FLOUR
• 3 TBSP BUTTER, MELTED
• 1 10 OZ PACKAGE FROZEN CUT GREEN BEANS

Preparation

Step 1

TRIM FAT FROM ROAST. IN SLOW COOKER PLACE POTATOES, CARROTS, AND ONION. ADD BAY LEAF AND PEPPER. PLACE ROAST IN OVER VEGETABLES. POUR BROTH OVER ROAST. COVER; COOK ON LOW FOR 12-14 HOURS. IN SMALL BOWL COMBINE FLOUR AND BUTTER. REMOVE ROAST FROM COOKER AND SET ASIDE. STIR FLOUR MIXTURE AND GREEN BEANS INTO COOKER. RETURN ROAST, COVER AND COOK 1 HOUR MORE TO SERVE, DISCARD BAY LEAF