Yield: 1 Servings
CROCK POT ROAST 2 to 3 potatoes, pared and thinly sliced 2 to 3 carrots, pared and thinly sliced 1 to 2 onions, peeled and sliced 1½ t salt ¼ t pepper 3 to 4 lb. brisket, rump roast or pot roast ½ cup water or beef consomme 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: 5 to 6 hours) Remove meat and vegetables with spatula and thicken for gravy if desired. **without vegetables: season roast with salt, pepper and any other favorite seasonings. Add no liquid. Cook as directed.