Hamilton Beach SC05 Manuel page 10

840154200 Ev02 7/13/06
Beef Pot Roast
5 pounds (2.2 kg) boneless beef chuck roast
2 teaspoons (10 ml) salt
1 ⁄ teaspoon (2.5 ml) pepper
2
6 medium potatoes, quartered
8 carrots, cut into 2-inch (5 cm) pieces
2 medium onions, quartered
⁄ cup (125 ml) water or beef broth
1
2
Sprinkle roast with salt and pepper. Place vegetables in bottom of Crock. Top
with roast. Add liquid. Cover and cook: Low – 10 hours. Makes 10 servings.
North Carolina Pork Barbecue
6 pounds (3 kg) boneless pork butt, shoulder or blade roast
2 (14 oz / 400 g) cans diced tomatoes
1 cup (250 ml) vinegar
4 tablespoons (60 ml) Worcestershire sauce
2 tablespoons (30 ml) sugar
2 heaping tablespoons (30 ml) crushed red pepper flakes
2 tablespoons (30 ml) salt
4 teaspoons (20 ml) black pepper
Combine all ingredients in Crock. Cover and cook: Low – 8-10 hours OR
High – 5 hours. Remove and shred meat to serve. Makes about 5 pounds
(2.2 kg) barbecue.
Corned Beef
5 pounds (2.2 kg) corned beef brisket with pickling spices
1 medium onion, sliced
2 carrots, sliced
2 ribs celery, sliced
Water
Place corned beef in a slow cooker. Top with pickling spices, onion, carrot and
celery. Add enough water to just cover meat. Cover and cook: Low – 8 hours OR
High – 4 hours. Makes about 5 pounds (2.2 kg) corned beef.
Classic Beef Roast With Mushroom-Onion Gravy
5 pounds (2.2 kg) boneless beef chuck roast
2 envelopes dry onion soup mix
2 (10 oz / 285 g) cans condensed cream of mushroom soup
Place roast in Crock. Sprinkle onion soup on roast then spoon on undiluted soup.
Cover and cook: Low – 8 hours. Makes about 10 servings.
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