| 1 | 2-3 potatoes, pared and thinly sliced 2-3 carrots, pared and thinly sliced 1-2 onions, peeled and sliced 1 ?tsp. salt ?tsp. pepper 3-4 lb. brisket, rump roast or pot roast ?c. water or beef consomme put vegetables in bottom of crockpot. |
| 2 | Salt and pepper meat, then put in pot. |
| 3 | Add liquid. |
| 4 | Cover and cook on low 10 to 12 hours. |
| 5 | (high: 5 to 6 hours). |
| 6 | Remove meat and vegetables with spatula and thicken gravy if desired. |
| 7 | Variations without vegetables: season roast with salt, pepper and any other favorite seasonings. |
| 8 | Add no liquid. |
| 9 | Cook as directed. |
| 10 | Onion mushroom: omit vegetables. |
| 11 | Put meat in crockpot. |
| 12 | Add one 4 ounce can sliced mushrooms, drained. |
| 13 | Mix ?cup beef consomme and one envelope dry onion soup mix. |
| 14 | Pour over all. |
| 15 | Cook as directed. |
| 16 | Note: to keep tops of meat and vegetables moist when cooking smaller amounts, rub 1 tablespoon of butter or oil directly on top of meat |
