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2 to 3 potatoes, cut up into large cubes
1 (1 lb.) bag baby carrots
1 to 2 onions, peeled and sliced or chopped
1 1/2 tsp. salt
1/4 tsp. pepper
3 to 4 lb. brisket, rump roast or pot roast
1/2 c. water

Put vegetables in bottom of crock-pot. Salt and pepper meat; put in
pot. Add liquid. Cover and cook on low 10 to 12 hours, or on high 5
to 6 hours.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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