3 medium potatoes, thinly sliced
2 large carrots, thinly sliced
1 onion, sliced
1 tsp. salt
1/2 tsp. pepper
1 (3 to 4 lb.) boneless beef rump roast or brisket of shoulder
1/2 c. water or beef broth

Put vegetables in bottom of crock-pot. Salt and pepper meat, then put in pot. Add liquid. Cover and cook on low for 10 to 12 hours (on high for 5 to 6 hours). Makes 12 to 14 servings.

For 5 1/2-quart unit, you may cook a 4 to 5 pound roast. Add listed amounts of vegetables and cook as directed.