Title: Pot Roast of Beef
Categories: Beef, Publication, Crockpot
Yield: 1 Servings

3 lb Brisket, rump roast or pot
-roast (to 4 lb)
1 Onion, to 2, peeled & sliced
2 To 3 potatoes, peeled &
-sliced
Carrots, 2-3 peeled & sliced
1/2 c Water or consomme
Salt and pepper to taste

Put vegetables in bottom of Crock pot. Salt and pepper meat, then put in
pot. Add liquid. Cover and cook on low for 10-12 hours. (High 4-5 hours)
Remove meat and vegetables with spatula

VARIATIONS: GERMAN STYLE: Add 3-4 medium dill pickles and 1 tsp dill.

ITALIAN:Add 1 8 oz can tomato sauce, 1 ts oregano and 1 ts basil to basic
recipe.

FRENCH: Omit carrots and potatoes. Add 1 cup finely sliced mushrooms (or
8 oz can), 1 lb small peeled onions and 1 cup red wine.

WITHOUT VEGETABLES: Season roast with salt, pepper and any other favorite
seasonings. Add no liquid. Cook as directed.

From Rival Crock-Pot Cookbook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini