Rump Roast and Vegetables Crockpot

By mrspolanco77

Ingredients

• 2 lbs boneless beef round rump, round tip or chuck pot roast.
• 2 T cooking oil
• 1 1/2 lb small potatoes halved but not unpeeled
• 3 medium carrots cut into 1/2 inch strips
• 1 small onion sliced
• 1 bay leaf
• 2 T quick cooking tapioca
• 1-10 oz can condensed vegetable beef soup
• 1/4 cup water
• 1/4 tsp pepper

Details

Servings 6

Preparation

Step 1

In large skillet brown roast on all sides in hot oil. Meanwhile, in crock cooker, place potatoes, carrots, and onion. Add bay leaf. Sprinkle tapioca over vegetables. Place roast on top.

In medium bowl combine condensed soup, water and pepper, pour over roast. Cover. Cook on low for 10-12 hours or high for 5-6.

To serve, discard bay leaf and remove strings from roast. Arrange roast and veggies on warm serving platter. Skim fat from gravy. Spoon some gravy over roast; pass remaining grave with roast and vegetables.