POT ROAST OF BEEF
medium potatoes, thinly sliced 1 teaspoon salt
2 large carrots, thinly sliced 1⁄2 teaspoon ground black pepper
1 onion, sliced 1⁄2 cup water or beef broth
1 (2 to 3-lb.) boneless beef rump roast
Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on
top of vegetables. Add liquid. Cover and cook on LOW 10 to 12 hours
(HIGH: 5 to 6 hours).