Pot roast of beef
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | To 4 pound brisket, rump | |
| Roast, or pot roast | ||
| 1 | To 2 onions, peeled and | |
| Sliced | ||
| 2 | To 3 potatoes, pared and | |
| Thinly sliced | ||
| Salt and pepper to taste | ||
| ½ | cup | Water or beef consomme |
| 2 | To 3 carrots, pared and | |
Directions
(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