2 to 3 potatoes, thinly sliced
2 to 3 carrots, pared and thinly sliced
1 to 2 onions, peeled and sliced
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, then put in pot. Add liquid. Cover and cook on low 10 to 12 hours (high 5 to 6 hours). Remove meat and vegetables with spatula and thicken for gravy if desired.

Without vegetables: Season meat with salt and pepper. Add no liquid. Cook as directed.