Rump Roast And Vegetables Recipe

Name: Rump Roast And Vegetables
Ingredients: 2 1/2 lb boneless beef round rump, or possibly chuck roast; 2 Tbsp. veg. oil; 4 med potatoes halved; 2 med carrots cut in 1/2" pcs; 1 sm onion sliced; 1 x 10 ounce. pkg. frzn lima beans; 1 x bay leaf; 2 Tbsp. quick-cooking tapioca; 1 can condensed vegetable beef soup; 1/4 c. water; 1/4 tsp pepper

by Global Cookbook

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Servings: 6

Ingredients

Cost per serving $2.84 view details

2Â 1/2 lb boneless beef round rump, or possibly chuck roast
2 Tbsp. veg. oil
4 med potatoes halved
2 med carrots cut in 1/2" pcs
1 sm onion sliced
1 x 10 ounce. pkg. frzn lima beans
1 x bay leaf
2 Tbsp. quick-cooking tapioca
1 can condensed vegetable beef soup
1/4 c. water
1/4 tsp pepper

Directions

If necessary, cut roast to fit into the crockery cooker. In a large skillet, brown roast on all sides in warm oil. Meanwhile, in a crockery cooker, place potatoes, carrots, and onion. Add in frzn 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 roast. Cover; cook on Low setting for 10 to 12 hrs or possibly on High setting for 5 to 6 hrs.
To serve, throw away bay leaf.

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Amount Per Serving	%DV
Serving Size 445g
Recipe makes 6 servings
Calories 746
Calories from Fat 307	41%
Total Fat 34.21g	43%
Saturated Fat 12.28g	49%
Trans Fat 0.12g
Cholesterol 113mg	38%
Sodium 681mg	28%
Potassium 1850mg	53%
Total Carbs 64.0g	17%
Dietary Fiber 14.1g	47%
Sugars 7.51g	5%
Protein 46.84g	75%

Rump Roast And Vegetables Recipe

Ingredients