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Ingredientes
- 2Â 1/2 lb boneless beef round rump, or possibly chuck roast
- 2 Tbsp. veg. oil
- 4 med potatoes halved
- 2 med carrots cut in 1/2" pcs
- 1 sm onion sliced
- 1 x 10 ounce. pkg. frzn lima beans
- 1 x bay leaf
- 2 Tbsp. quick-cooking tapioca
- 1 can condensed vegetable beef soup
- 1/4 c. water
- 1/4 tsp pepper
Direcciones
- If necessary, cut roast to fit into the crockery cooker. In a large skillet, brown roast on all sides in warm oil. Meanwhile, in a crockery cooker, place potatoes, carrots, and onion. Add in frzn lima beans and bay leaf. Sprinkle tapioca over vegetables. Place roast atop vegetables.
- In a medium bowl, combine condensed soup, water, and pepper; pour over roast. Cover; cook on Low setting for 10 to 12 hrs or possibly on High setting for 5 to 6 hrs.
- To serve, throw away bay leaf.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 445g | |
| Recipe makes 6 servings | |
| Calories 746 | |
| Calories from Fat 307 | 41% |
| Total Fat 34.21g | 43% |
| Saturated Fat 12.28g | 49% |
| Trans Fat 0.12g | |
| Cholesterol 113mg | 38% |
| Sodium 681mg | 28% |
| Potassium 1850mg | 53% |
| Total Carbs 64.0g | 17% |
| Dietary Fiber 14.1g | 47% |
| Sugars 7.51g | 5% |
| Protein 46.84g | 75% |
