Hamilton Beach SC05 Manuel page 9

840154200 Ev02 7/13/06
German-Style Pot Roast
3 ⁄ cup (175 ml) cider vinegar
4
1 ⁄ cup (60 ml) ketchup
4
1 ⁄ cup (125 ml) chopped onion
2
1 teaspoon (5 ml) chopped garlic
2 (14 oz / 400 ml) cans beef broth
12 ginger snap cookies
2 envelopes brown gravy mix
4-5 pounds (2-2.2 kg) boneless chuck or bottom round roast
Combine all ingredients, except the meat, in Crock. Stir well. Add the meat and
stir well to coat. Cover and cook: Low – 10 hours OR High – 5 hours. Makes
about 8 to 10 servings.
Onion-Coated Beef Roast
1 ⁄ cup (125 ml) steak sauce
2
4-5 pounds (2-2.2 kg) bottom round or rump beef roast
2 tablespoons (30 ml) dried minced onion
Pour steak sauce into Crock. Place meat in Crock and coat both sides with the
sauce. Sprinkle each side with 1 tablespoon of the dried onion. Cover and cook:
Low – 10 hours OR High – 5 hours. Makes about 14 servings.
Swedish Meatballs
5 pounds (2.2 kg) frozen cooked meatballs
2 (10 1 ⁄ oz / 300 ml) cans cream of mushroom soup, undiluted
2
2 (10 ⁄ oz / 300 ml) cans golden mushroom soup, undiluted
1
2
2 (14 oz / 400 ml) cans beef broth
2 envelopes brown gravy mix
Combine all ingredients in Crock. Stir well. Cover and cook: Low – 6 hours OR
High – 3 hours. Makes about 5 quarts (5 L).
Tex-Mex Beef Barbecue
6 pounds (3 kg) brisket of beef
2 (18 oz / 560 ml) bottles hickory-smoked barbecue sauce
2 envelopes chili seasoning mix
2 teaspoons (10 ml) chopped garlic
2 teaspoons (10 ml) lemon juice
2 tablespoons (30 ml) Worcestershire sauce
1 cup (250 ml) chopped onion
Combine all ingredients, except meat, in Crock. Stir well. Add meat and stir well to
coat. Cover and cook: Low – 10 hours OR High – 5 hours.
Remove the meat and shred. Return the meat to Crock. Stir well. Serve on soft
rolls. Makes 16 servings.
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