West Bend 6 QT instruction manual Herb Pork Roast, Pepper Steak, Corned Beef and Cabbage

Herb Pork Roast

1 tsp. Salt	4-5 lbs. Pork roast, boneless or bone-in
1 tsp. Thyme	4 Large cloves garlic, quartered
½ tsp. Sage	2 tbsp. Water, optional
½ tsp. Ground cloves	2 tbsp. Cornstarch, optional
1 tsp. Grated lemon peel

1.In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub into pork roast. Cut 16 small pockets into roast and insert garlic pieces.

2.Place roast in cooking pot. Cover and cook at “LO” for 7 to 9 hours or at ”HI” for 4 to 5 hours. Insert meat thermometer into roast to ensure internal temperature is 170°F/77°C or higher before serving. Allow roast to stand 10-15 minutes before carving. Remove garlic pieces. Juices may be thickened for gravy, if desired. Dissolve 2 tablespoons cornstarch in 2 tablespoons water. Stir slowly into juices until thickened at “HI.”

Pepper Steak

1½ lbs Round steak, cut into thin strips 1 Clove garlic, minced

1 cup Chopped onion

½tsp. Salt ¼ tsp. Pepper ¼ tsp. Ginger 1 tsp. Sugar

½cup Soy sauce

1 Large green pepper, cut into thin strips

4 Tomatoes, cut into eighths, or 1 1- pound can whole tomatoes, undrained 1 lb. Can bean sprouts, drained

1 tbsp. Cornstarch ½ cup Cold water

1.Brown steak in cooking pot on range unit over medium heat. Transfer cooking pot to heating base using hot pads.

2.In a small bowl, combine garlic, onion, salt, pepper, ginger, sugar and soy sauce. Pour over steak. Cover and slow cook at “LO” for 6 to 8 hours or “HI” for 4 to 5 hours.

3.Add green peppers, tomatoes, and bean sprouts, stir to blend. Slow cook an additional hour. Just before serving, increase heat to “HI.” Combine cornstarch and water. Gradually add to pepper steak, stirring until thickened. Reduce to keep warm (“WM”) for serving.

Corned Beef and Cabbage

3	- 4 lb. Corned beef brisket	1	Clove garlic, minced
1	Medium onion, sliced	1	Bay leaf
½ tsp. Celery seed		Water
½ tsp. Mustard seed		1	Small head cabbage, cut into wedges

1.Place brisket with liquid and spices from package in cooking pot. Add onion, celery seed, mustard seed, garlic and bay leaf. Add just enough water to cover brisket (about 4 cups). Cover and cook at “LO” for 7 to 9 hours or until brisket is fork tender.

2.During last hour of cooking, add cabbage wedges and continue cooking at “LO.” Discard cooking liquid and spices.

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