"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Beef Tip Roast & Vegetables Recipe

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This recipe for Beef Tip Roast & Vegetables, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gayle Cornwell
Added: Friday, February 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 2 to 2-1/2 lb. beef round tip roast
1-1/2 lbs. small potatoes (about 10), halved, or medium potatoes (about 4), quartered
2 medium carrots, cut into 1 inch pieces (1 cup)
1 large onion, sliced
1 bay leaf
1/4 tsp. pepper
1 10 oz. can condensed beef broth
3 T flour
3 T butter, melted
1 10 oz. pkg. frozen cut green beans

Directions:
Directions:
Trim fat from roast. If necessary, cut roast to fit into slow cooker. In a 5-6 qt. slow cooker place potatoes, carrots, and onion. Add bay leaf and pepper. Place roast over vegetables. Pour broth over roast. Cover; cook on low heat setting for 12-14 hours or on high heat setting for 6-7 hours. In a small bowl combine flour and butter. Remove roast from cooker and set aside. Stir flour mixture and green beans into cooker. Return roast to cooker; cover and cook 1 hour more. To serve, discard bay leaf. 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.

Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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