Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 mediums | Potatoes, thinly sliced |
| 2 larges | Carrots, thinly sliced |
| 1 \N | Onion, sliced |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| 3 pounds | Brisket, rump roast or pot roast (up to 4) |
| ½ cup | Water or beef broth |
Here's one from my Rival Crockpot recipe booklet that I've made several times and is good.
Put vegetables in bottom of crock pot. Salt and pepper meat, then put in pot. Add liquid. Cover, cook on Low 10 to 12 hours or High 5 to 6 hours.
Instead of salt & pepper, I sprinkle the roast all around with Mrs. Dash Herb & Garlic seasoning. Also, I've found 5 hours is enough at Low, or else it gets too dry. (Considering this recipe is for a 3 to 4 lb. roast, if you use a 3 lb. roast, check at four hours).
Posted to EAT-L Digest 21 Feb 97 by Wayne or Diane Beck <beck@...> on Feb 22, 1997.