| 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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