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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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |