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