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Pot Roast of Beef

6 potatoes, peeled and sliced
6 carrots, peeled and sliced
2 onions, peeled and sliced
2 ribs of celery with tops, sliced
1 3-lb. beef chuck arm roast
Pepper, to taste
1/2 C beef stock

Put vegetables in slow cooker. Season meat with pepper and place in pot. Add beef stock.

Cover and cook on low 10-12 hours or on high 4-5 hours. Remove meat and vegetables.

Variations:

German Style:
add 3 or 4 medium dill pickles, 1 tsp. dill weed, and 1 Tbsp. wine vinegar.

Italian Style:
Add 1 C. tomato sauce, 1 tsp oregano, and 1 tsp basil

French Style:
Add 1 C fresh sliced mushrooms, 1 lb. small peeled onions, and 1 C. red wine.

all serve 6


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