840086500 Ev04 6/22/01 4:30 PM Page 14
Main Dish/Entrees (Using traditional crock)
Onion-Coated Beef Roast
5 qt | 6 or 7 qt |
|
1⁄2 | 1⁄2 | cup steak sauce |
pounds bottom round or rump beef roast | ||
2 | 2 | tablespoons dried minced onion |
Pour steak sauce into the crock. Place meat in the crock and coat both sides with the sauce. Sprinkle each side with 1 tablespoon of the dried onion.
Makes about 6 or 14 servings.
Cover and cook:
Low – 10 hours
OR
High – 5 hours
Swedish Meatballs
5 qt | 6 or 7 qt |
|
21⁄2 | 5 | pounds frozen cooked meatballs |
1 | 2 | |
1 | 2 | |
1 | 2 | |
1 | 2 |
Combine all ingredients in the crock. Stir well. | Cover and cook: |
Makes about 3 or 5 quarts. | Low – 6 hours |
| |
| OR |
| High – 3 hours |
| Serve over rice. |
Corned Beef
5 qt | 6 or 7 qt |
|
3 | 5 | pounds corned beef brisket with pickling spices |
1 | 1 | medium onion, sliced |
1 | 2 | carrots, sliced |
1 | 2 | ribs celery, sliced |
1 | 1 | cup water |
Place corned beef in crock. Top with pickling spices, onion, carrots, and celery. Add water.
Makes about 3 to 5 pounds corned beef.
Cover and cook:
Low – 8 hours
OR
High – 4 hours
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