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Basic Pot Roast
5 1/2 lb Pot roast or rump roast
7 Potatoes -- quartered
7 Carrots; pared -- cut 2" pieces
5 md Onions -- peel/halve
3/4 c Water
3 Beef bouillon cubes
Season meat well with seasoned salt. Place 1/2 of vegetables in bottom of removable liner; place meat on top of vegetables; add remaining vegetables. Add crushed bouillon cubes to 3/4 cup water and pour over vegetables and meat in liner. Place liner in base. Cover and cook on auto 9 hours; or low 10-12 hours; or high 6-7 hours.
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