Roast With Veggies Recipe

Name: Roast With Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -2 12 lbs boneless beef rump roast or 2 -2 12 lbs round roast or 2 -2 12 lbs chuck roast; 2 tablespoons cooking oil; 1 12 lbs small potatoes (approx. 10) or 1 12 lbs quarter 3 large potatoes; 2 medium carrots, cut into 1/2 inch pieces; 1 small onion, sliced; 1 (10 ounce) package frozen lima beans; 1 bay leaf; 2 tablespoons quick-cooking tapioca; 1 (10 3/4 ounce) can condensed vegetable beef soup; ¼ cup water; ¼ teaspoon pepper

Servings: persons

2 -2 12 lbs boneless beef rump roast or 2 -2 12 lbs round roast or 2 -2 12 lbs chuck roast
2 tablespoons cooking oil
1 12 lbs small potatoes (approx. 10) or 1 12 lbs quarter 3 large potatoes
2 medium carrots, cut into 1/2 inch pieces
1 small onion, sliced
1 (10 ounce) package frozen lima beans
1 bay leaf
2 tablespoons quick-cooking tapioca
1 (10 3/4 ounce) can condensed vegetable beef soup
¼ cup water
¼ teaspoon pepper

1
Cut the roast to fit in the Crockery Pot, if necessary.
2
In a large skillet, brown roast on all sides.
3
In the meantime, put carrots, potatoes, and onions in Crockery Pot.
4
Add frozen beans and the bay leaf.
5
Sprinkle tapioca over the vegetables.
6
Put the roast on top of the vegetables.
7
Combine soup, water and pepper in a bowl.
8
Pour over roast.
9
Cover and cook on low for 10-12 hours (high 5-6 hours).
10
Discard bay leaf and remove any strings that may be on the roast.
11
Put roast and vegetables on a serving plate.
12
Skim the fat from the gravy.
13
Spoon gravy over roast and vegetables or pass the gravy to each person.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 -2 12 lbs boneless beef rump roast or 2 -2 12 lbs round roast or 2 -2 12 lbs chuck roast, 2 tablespoons cooking oil, 1 12 lbs small potatoes (approx. 10) or 1 12 lbs quarter 3 large potatoes, 2 medium carrots, cut into 1/2 inch pieces, and more.

Yes, Roast With Veggies falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast With Veggies

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