Scottish Beer Pot Roast

8 to 10 ounces lamb or beef, cut into 1 inch
or smaller cubes
1 large leek or onion, halved
lengthwise and sliced
1 large potato, peeled and cut
into ½ inch pieces
2 medium carrots, cut into ½ inch
slices
4 to 6 cups water
12 ounces dark beer
2/3 to 1 cup barley or rice
½ teaspoon black pepper
2 Tablespoon parsley
Mix first 4 ingredients in a slow cooker. Stir in the
next 4 ingredients. Cover and cook on low-heat for 8
to 10 hours or on high-heat for 4 to 5 hours. Stir in
parsley before serving. Makes 2 servings.