2-3 potatoes, pared and thinly sliced 2-3 carrots, pared and thinly sliced 1-2 onions, peeled and sliced 1 1/2 tsp. salt 1/4 tsp. pepper 3-4 lb. brisket, rump roast or pot roast 1/2 c. water or beef consomme Put vegetables in bottom of crockpot. 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 gravy if desired. VARIATIONS Without Vegetables: Season roast with salt, pepper and any other favorite seasonings. Add no liquid. Cook as directed. Onion Mushroom: Omit vegetables. Put meat in crockpot. Add one 4 ounce can sliced mushrooms, drained. Mix 1/2 cup beef consomme and one envelope dry onion soup mix. Pour over all. Cook as directed. NOTE: To keep tops of meat and vegetables moist when cooking smaller amounts, rub 1 tablespoon of butter or oil directly on top of meat.