|5 1/2||pound||pot roast or rump roast|
|7||each||carrots, pared, cut in 2 inch pieces|
|5||each||onions, peeled, halved|
|3||each||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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