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Pot roast of beef

Yield: 1 Servings

Ingredients:

• 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

Instructions:

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

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