For your slow cooker/crock pot:

2 TBL Flour
1/2 tsp salt
1/4 tsp paprika
dash pepper
1 2-lb boneless rump roast
2 TBL cooking oil
12 small potatoes, peeled (I prefer to leave peels on and use red potatoes)
6 medium carrots, diced
2 medium onions, sliced (1 cup)
1/2 green pepper cut in pieces
1 10-1/2 oz Campbell's vegetable beef soup
1/4 cup water
1 bay leaf

Combine flour, salt, paprika, and pepper; coat roast with mixture. Brown roast on all sides in hot oil. In crockery cooker place potatoes, carrots, onions, and green pepper. Place roast atop vegetables. Combine soap, water, and bay leaf; pour over meat. Cover and cook on low heat setting for 10-12 hours.

Serves 6

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