Yield: 6 Servings
|5½ pounds||Pot roast or rump roast|
|7||Potatoes -- quartered|
|7||Carrots; pared -- cut 2"|
|5 mediums||Onions -- peel/halve|
|3||Beef bouillon cubes|
Season meat well with seasoned salt. Place ½ of vegetables in bottom of removable liner; place meat on top of vegetables; add remaining vegetables. Add crushed bouillon cubes to ¾ cup water and pour over vegetables and meat in liner. Place liner in base. Cover and cook on auto 9 hours; or low 10-12 hours; or high 6-7 hours.
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