1 (2-2 1/2 lb.) boneless beef round rump, round tip, or chuck pot roast
2 tbsp. cooking oil
1 1/2 lb. sm. potatoes (about 10) or med. potatoes (about 4), halved
2 med. carrots, cut into 1/2" pieces (1 c.)
1 sm. onion, sliced
1 (10 oz.) pkg. frozen lima beans
1 bay leaf
2 tbsp. quick cooking tapioca
1 (10 3/4 oz.) can condensed vegetable beef soup
1/4 c. water
1/4 tsp. pepper

If necessary, cut roast to fit into the crockery cooker. In a large skillet brown roast on all sides in hot oil. Meanwhile, in a 3 1/2, 4, 5, or 6 quart crockery cooker place potatoes, carrots and onion. Add frozen 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-heat setting for 10-12 hours or on high-heat setting for 5-6 hours.

To serve, discard bay leaf and remove any strings from roast. Arrange roast and vegetables on a warm serving platter. Skim fat from gravy. Spoon some of the gravy over roast; pass remaining gravy with roast and vegetables. Makes 6 servings.

For 1 quart crockery cooker: Omit potatoes and halve remaining ingredients. Prepare as above. Cook for 10-12 hours. Makes 2-3 servings.