Roast With Veggies

"This is just a simple pot roast recipe that is very good. You can save time by not peeling the potatoes, besides you lose vitamins when you peel them!!"
 
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Ready In:
12hrs
Ingredients:
11
Serves:
6
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ingredients

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directions

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

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RECIPE SUBMITTED BY

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! <br> <br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - <br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. <br> <br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm <br> <br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
 
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