1 (2 to 2 1/2 pound) boneless beef round rump roast

2 Tablespoons cooking oil

10 small potatoes, halved

1 cup carrot cut into 1/2 inch pieces

1 small onion sliced

1 10oz package frozen lima beans

2 Tbsp cooking oil

1 bay leaf

2 Tbsp quick cooking tapioca

1/4 cup water

1/4 tsp pepper

1 (10 3/4 ounce can condensed vegetable beef soup

If necessary, cut roast to fit into the crockery cooker. In a large skillet brown roast on all sdes in hot oil. Meanwhile, in a 3 1/2, 4, 5, or 6 quart crockery cooker place potatoes,  carrots and onion. add frozen lima beans and bay leaf. Sprinkle  tapioca over vegetables. Place roast atop vegetables.

In a medium bowl combine condensed soup, water and pepper; pour over rast,  Cover; cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours.

To serve, discard bay leaf and remove any string from roast. Arrange roast and vegetables on a warm serving platter. Sim fat from gravy. Spoon some of the gravy over roast; pass remaining  gravy with roast and vegetables. Makes 6 servings.

For 1 quart crockery cooker: Omit potatoes and halve remaining ingredients. Prepare as above. Cook for 10 to 12 hours. Makes 2-3 servings.