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2 to 3 potatoes, pared and 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. rump roast or pot roast
1/2 c. water or beef consomme
Put vegetables in bottom of slow cooker. Salt and pepper meat, then put in pot. Add liquid; cover and cook on low for 10 to 12 hours (high 4 to 5 1/2 hours). Remove meat and vegetables with spatula; thicken for gravy, if desired.
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