Vegetables with Rump Roast in The Slow Cooker
Are you busy and don’t have time to cook something in the oven? YOu could put this rump roast in the skow cooker, But do not leave the house with the slow cooker on.
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.