Roast with Veggies

Save time by not peeling the potatoes, besides you loose vitamins when you peel them.

2 to 21/2 lb. boneless rump, round or chuck roast
2 tbsp. cooking oil
11/2 lbs. small potatoes (approx. 10) or quarter 3 large potatoes
2 med. carrots, cut into 1/2 inch pieces
1 sm. onion, sliced
1 pkg. frozen lima beans (10 oz.)
1 bay leaf

2 tbsp. tapioca (the quick-cooking kind)
1 can condensed vegetable beef soup (103/4 oz.)
1/4 c. water
1/4 tsp. pepper

Cut the roast to fit in the Crockery Pot, if necessary. In a large skillet brown the roast on all sides. In the meantime, put carrots, potatoes and onions in Crockery Pot. Add frozen beans and the bay leaf. Sprinkle tapioca over the vegetables. Put roast on top of vegetables.

Combine soup, water, and pepper in a bowl. Pour over roast. Cover and cook on low for 10 – 12 hours (high 5 – 6 hours).

Discard bay leaf and remove any strings that may be on the roast. Put roast and vegetables on a serving plate. Skim the fat from the gravy. Spoon gravy over roast and vegetables or pass the gravy to each person.

6 servings

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