Crockpot Roast

• 2-3 each potatoes pared, thinly sliced
• 2-3 each carrots pared, thinly sliced
• 1-2 each onions peeled, sliced
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3-4 pounds beef brisket or rump roast or pot roast
• 1/2 cup beef stock or water, prefer veal stock if possible

1. Put vegetables in bottom of crock pot.
2. Salt and pepper meat, then put in pot.
3. Add liquid.
4. Cover and cook on low 10 to 12 hours.
5. (high: 5 to 6 hours) Remove meat and vegetables with spatula and thicken for gravy if desired.
6. Without vegetables: season roast with salt, pepper and any other favorite seasonings.
7. Add no liquid.
8. Cook as directed.

potatoes, carrots, onions, salt, black pepper, beef brisket, beef stock

Taken from recipeland.com/recipe/v/crockpot-roast-1496 (may not work)