3 lbs of rump or chuck roast.
3 medium potatoes, quartered.
3 medium carrots, cut into two-inch pieces.
2 medium onions, halved.
½ cup of beef broth.
1 teaspoon of salt.
Pinch of freshly ground black pepper.
Sprinkle the roast with the salt and pepper.
Place half of the veg in the bottom of crock, top with the roast, then add the remaining veg and beef brorth.
Cover on low for about 8 hours.