1 (3 to 4 lb.) rump or chuck roast
1 tsp. salt
1/4 tsp. pepper
2 tbsp. shortening
3 medium potatoes, halved
3 medium carrots, cut into 2-inch pieces
2 medium onions, halved
1/2 c. water or beef broth

Season meat with salt and pepper. Heat shortening in skillet and brown meat on all sides. Place half of vegetables in bottom of cooker; add meat, then add all other vegetables and liquid. Cook on low 10 to 12 hours or on high 5 hours.

Serves 4 to 6.