| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | German | Beef, Publication, Crockpot | 1 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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