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