Pot Roast of Beef
From Rival Crock-Pot Cookbook
Yield: 4 servings

3 lb brisket, rump roast or pot roast (to 4 lb)
1 to 2 onions, peeled & sliced
2 to 3 potatoes, peeled & sliced
2 to 3 carrots, 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 tsp oregano and basil.

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.