Pot Roast And Vegetables - cooking recipe

Ingredients

3 carrots, peeled and sliced
2 potatoes, peeled and sliced
1 medium onion, peeled and sliced
salt and pepper to taste
1 (3 to 4 lb.) rump or shoulder roast
1/2 c. water

Preparation

Put vegetables in slow cooker. Salt and pepper the roast.
Put on top of vegetables. Add water; cover and cook on low for 10 to 12 hours or on high for 4 to 5 hours.