Pot roast of beef

Yield: 6 servings

Measure Ingredient
3 \N To 4 pound brisket, rump
\N \N Roast, or pot roast
1 \N To 2 onions, peeled and
\N \N Sliced
2 \N To 3 potatoes, pared and
\N \N Thinly sliced
\N \N Salt and pepper to taste
½ cup Water or beef consomme
2 \N To 3 carrots, pared and

(Melt in your mouth tender, and s-u-c-h flavor!) thinly sliced Put vegetables in bottom of CROCK-POT. Salt and pepper meat, then put in pot. Add liquid. Cover and cook on Low 10 to 12 hours. (High: 4 to 5 hours). Remove meat and vegetables with spatula. From Rival Crock-pot cookbook, date unknown From: Crock.zip

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