GE 106724 - Manuel (Page 16)

5 1 ⁄
2
to 7 qt 3 to 5 qt
5 1 ⁄
2
to 7 qt
5 1 ⁄
2
to 7 qt 3 to 5 qt
16
Beef Pot Roast
3 5 pound boneless beef chuck roast
1 2 teaspoon salt
1 ⁄
4
1 ⁄
2
teaspoon pepper
4 6 medium potatoes, quartered
4 8 carrots, cut into 2-inch pieces
1 2 medium onions, quartered
1 ⁄
4
1 ⁄
2
cup water or beef broth
Sprinkle roast with salt and pepper. Place vegetables in bottom of crock.
Top with roast. Add liquid. Cover and cook on: Low – 10 hours; OR High – 5 hours.
Makes 6 or 10 servings.
North Carolina Pork Barbecue
3 6 pounds boneless pork butt, shoulder or blade roast
1 2 (14 ounce) cans diced tomatoes
1 ⁄
2
1 cup vinegar
2 4 tablespoons Worcestershire sauce
1 2 tablespoons sugar
1 2 heaping tablespoons crushed red pepper flakes
1 2 tablespoons salt
2 4 teaspoons black pepper
Combine all ingredients in crock. Cover and cook on: Low – 8 to 10 hours; OR
High – 5 hours. Remove and shred meat to serve. Makes about 3 to 5 pounds barbecue.
Barbecued Brisket
3 5 pound beef brisket
1 1 1 ⁄
2
teaspoon salt
1 1 1 ⁄
2
cups barbecue sauce
Sprinkle brisket with salt. Place in crock and pour barbecue sauce over the brisket.
Cover and cook on: Low – 10 hours; OR High – 5 hours. Makes about 3 to 5 pounds brisket.
3 to 5 qt
840093400 ENv00.qxd 3/8/02 3:05 PM Page 16