WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, September 17, 2011

VEGGIE TOPPED RUMP ROAST

2 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp paprika
dash of pepper
1 (2-lb) boneless beef rump roast
2 tbsp canola oil
12 small potatoes
6 medium carrots, sliced
2 medium onions, sliced
1 green bell pepper, large diced
1 can (10.5-oz) vegetable beef soup
1/4 cup water
1 bay leaf
1/3 cup cold water
3 tbsp all-purpose flour

Combine the 2 tablespoons of flour, salt, paprika, and pepper; coat meat with the mixture. In a heavy skillet, heat the canola oil and brown the roast in the oil. Brown on all sides.

Put the potatoes, carrots, onions, and bell pepper into the cooker. Place the browned roast over the vegetables. Combine the soup with the 1/4 cup of water and the bay leaf. Pour mixture over the roast. Place the lid on the cooker and cook on low setting 10 to 12 hours.

To serve, remove the bay leaf. Arrange the meat in the center of a large serving platter and arrange the vegetables around the meat. To make a thicker gravy, if desired, blend the cold water into the flour in a saucepan and add the liquid from the cooker. Cook, stirring, until thickened and bubbly. Serve over or with the meat.

Yield: 6 servings

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