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Slow Cooker Rump Roast With Potatoes, Carrots, and Lima Beans
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- #116331
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 1/2 pound small potatoes, halved, unpeeled
2 medium carrots, cubed
1 small onion, sliced
1 package (10 ounce size) frozen lima beans
1 bay leaf
2 tablespoons quick cooking tapioca
2 1/2 pounds boneless beef round rump, round tip, or pot roast, trimmed of fat
2 tablespoons canola oil
1 can (10.75 ounce size) condensed vegetable beef soup
1/4 cup water
1/4 teaspoon pepper
directions
Place potatoes, carrots, and onions in crock pot. Add frozen beans and bay leaf. Sprinkle with tapioca. Brown roast on all sides in oil in skillet. Place over veggies in crock pot.
Combine soup, water, and pepper. Pour over roast. Cover; cook on low 10 to 12 hours or on high 5 to 6 hours. Discard bay leaf before serving.
added by
BigBoy
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
467 calories, 22 grams fat, 31 grams carbohydrates, 34 grams protein per serving.
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