Recipe - Crockpot Chuck Roast

3 md Potatoes, thinly cut or sliced up
2 lg Carrots, thinly cut or sliced up
1 Onion, cut or sliced up
1 teaspoon Salt
One half teaspoon Pepper
3 pound Brisket, rump roast or pot
roast (up to 4)
One half cup Water or beef broth

Here's one from my Rival Crockpot recipe booklet that I've made several
times and is good.

Put vegetables in bottom of crock pot. Salt and pepper meat, then put in
pot. Add liquid. Cover, cook on Low 10 to 12 hours or High 5 to 6 hours.

Instead of salt & pepper, I sprinkle the roast all around with Mrs. Dash
Herb & Garlic seasoning. Also, I've found 5 hours is enough at Low, or else
it gets too dry. (Considering this recipe is for a 3 to 4 lb. roast, if you
use a 3 lb. roast, check at four hours).
Posted to EATL Digest 21 Feb 97 by Wayne or Diane Beck
beck@ISLANDNET.COM on Feb 22, 1997.