|In a Crock Pot (I can say that b/c it was cooked in a Crock Pot, not a crock pot)|
Mr. Big Food used a chuck roast rather than a rump roast.
RUMP ROAST AND VEGETABLES
2-2 ½ lb boneless beef pot roast, cut to fit slow cooker if necessary (round rump, round tip, or chuck roast is especially good in this)
2 Tbsp oil
1 ½ lbs small potatoes (about 10) or medium potatoes (about 4), halved or quartered
2 medium carrots, peeled and cut into ½ inch slices (about 1 C)
1 small onion, sliced
10 oz package frozen lima beans
1 bay leaf
2 Tbsp quick-cooking tapioca
10 ¾ oz can condensed vegetable beef soup
¼ C water
¼ tsp pepper
Click for prep instructions
Heat oil in a large skillet and brown roast on all sides. Meanwhile, place potatoes, carrots, and onion in bottom of (at least a 3 ½ quart) slow cooker. Add frozen beans and bay leaf. Sprinkle tapioca over vegetables and top with roast. Combine condensed soup, water, and pepper, and pour over roast. Cover and cook on low heat setting for 10-12 hours, or on high heat setting for 5-6 hours. To serve, discard bay leaf (and remove any twine from roast). Arrange roast and vegetables on a warm serving platter. Skim fat from gravy. Spoon some gravy over roast, and pass remaining gravy with sliced roast and vegetables.