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Beef Pot Roast
3 to 5 qt | 51⁄2 to 7 qt |
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3 | 5 | pound boneless beef chuck roast |
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1 | 2 | teaspoon salt |
1⁄4 | 1⁄2 | teaspoon pepper |
4 | 6 | medium potatoes, quartered |
4 | 8 | carrots, cut into |
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 to 5 qt | 51⁄2 to 7 qt |
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3 | 6 | pounds boneless pork butt, shoulder or blade roast |
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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 |
12 tablespoons salt
24 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 to 5 qt | 51⁄2 to 7 qt |
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3 | 5 | pound beef brisket |
1 | 11⁄2 | teaspoon salt |
1 | 11⁄2 | 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.
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