Roast

Roast

2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. paprika
dash of black pepper
4 lb. rump roast
2 Tbsp. oil
12 small potatoes
6 medium carrots, diced
2 medium onions, sliced
1/2 green bell pepper, diced
1 (10 oz) can vegetable beef soup
1/4 c. water
1 bay leaf

Combine flour, salt, pepper and paprika.  Coat roast in flour mixture; brown in hot oil in skillet.

In crock pot, put potatoes, carrots, onion and green pepper.  Transfer roast to crock pot and lay on top of vegetables.  Mix soup, water and bay leaf; pour over meat.

Cover and cook on LOW for 10 to 12 hours.

You can then strain the vegetable out or puree and use this to make gravy.