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  • 3-4 lb. brisket, rump roast, pot roast or chuck roast

  • 2-3 potatoes, cleaned and cut up, (peeling is optional)

  • 2-3 carrots, cleaned and cut up, (peeling is optional)

  • 1-2 onions, peeled and quartered

  • ½ cup water or beef consommé

  • Salt and pepper to taste


  1. Put half of the vegetables in the bottom of crock.

  2. Salt and pepper meat, then put in crock. Meat can be browned prior to putting in crock if desired.

  3. Add remaining vegetables and liquid.

  4. Cover and cook on Low for 10-12 hours.