Pot Roast Of Beefbeef, crockpot 3 pounds Brisket; rump roast or pot (to 4 lb) 1 Onion, to 2; peeled & sliced 2 To 3 potatoes; peeled & Carrots; 2-3 peeled & sliced 1/2 cup 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 |
