Beef Tip Roast and Vegetables
1 2-2 1/2 lb beef round tip roast (I used a rump roast and it was fine)
1 1/2 lbs small potatoes (about 10) halved (leave the peels on - saves time and provides nutrients and fiber).
2 med. carrots, cut into one inch pieces (1 cup)
1 large onion, sliced
1 bay leaf
1/4 teaspoon pepper
1 10 oz. can condensed beef broth
3 tbsp. all purpose flour
3 tbsp. butter, melted
1 10 oz pkg frozen cut green beens
1. Trim fat from roast. If necessary, cut roast to fit into slow cooker. Place potatoes, carrots, and onion to crock. Add bay leaf and pepper. Place roast over veggies.
2. Pour broth over roast. Cover, cook on low heat for 12 -14 hours or high for 6 - 7 hours. In a small bowl, combine flour and butter. Remove roast from cooker and set aside. Stir flour mixture and green beans into cooker. Return roast, cover and cook 1 hour more.
3. To serve, discard bay leaf. Arrange roast and veggies on a warm serving platter. Spoon some gravy over roast and pass the remaining gravy at the table.
This makes a lot of food. But, my family had it polished off in a day and a half. I served it with rolls I found in the frozen section (Sister someone or the other rolls - it was in a round tin pan).
Everyone - and I mean everyone in the family loved this. That doesn't happen often. If you need to serve fewer than 4 people, I'd just cut the recipe in half. If you need to serve more, just add more and a bigger roast (you'll need more than a 5 or 6 quart slow cooker for that amount).
At any rate, you can't go wrong with the slow cooker. Chuck the ingredients in, turn it on and there ya go: mid day Sunday dinner with very little effort on your part.
Well, my beautiful hooligans, I must go. I have an appointment with my primary care physician in a bit (follow up stuff). It seems like with the kids, myself and the cat, someone needs a doctor's visit every other day. The routine is wearing me out!
Y'all have a great Tuesday and I'll see ya tomorrow!