Ingredients
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3 -4 lbs rump roast, top round roast or 3 -4 lbs beef brisket
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salt and pepper
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3 medium potatoes, pared and quartered
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4 carrots, pared and sliced
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2 stalks celery, sliced (with leaves)
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1 bay leaf
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1/2 teaspoon dried marjoram
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1/2 cup apple cider, beef consomme or 1/2 cup red wine
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2 medium onions, peeled and cut into 1-inch chunks
Instructions
- Place vegetables into the bottom of the crock-pot.
- Season the beef generously with salt and pepper, then place in pot.
- Add the liquid, bay leaf, and dried marjoram.
- Cover and cook on LOW heat 10 to 12 hours (or HIGH heat 5 to 6 hours).
- Remove meat and vegetables with slotted spoon and thicken drippings for gravy if desired.