Slow Cooker Vegetable Topped Rump Roast |
This is my moms favourite Sunday dinner recipe. The veggies turn out tender and nicely seasoned and the roast melts in your mouth.
Ingredients
- 1 tbsp flour
- 1/3 tsp salt
- 1/4 tsp paprika
- dash pepper
- 1 2-pound boneless beef rump roast
- 2 tbsp cooking oil
- 12 small potatoes, peeled
- 6 medium carrots, diced
- 2 medium onions, sliced (1 cup)
- 1/2 green pepper, cut into pieces
- 1 10 ounce can vegetable beef soup
- 1/4 cup water
- 1 bay leaf
- 1/3 cup cold water(optional)
- 3 tbsp flour (optional)
Directions
- Combine flour, salt, paprika and pepper coat roast with mixture.
- In heavy skillet, brown roast on all sides.
- In crockpot, place potatoes, carrots, onions, peppers. Place roast on top of vegetables.
- Combine soup, 1/4 cup water, bay leaf, pour over roast.
- Cover and cook on
low-heat setting for 10-12 hours.
To serve, discard bay leaf and remove string from meat. Arrange meat and vegetables. If gravy needs to be thickened add cold water and flour mixture to pot and cook until thickened.
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