Hamilton Beach 840096700 manual Corned Beef, Classic Beef Roast With Mushroom-Onion Gravy

Corned Beef

3 to 5 qt	51⁄2 to 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
		Water

Place corned beef in a slow cooker. Top with pickling spices, onion, carrot and celery. Add enough water to just cover meat. Cover and cook: Low – 8 hours

OR High – 4 hours. Makes about 3 to 5 pounds corned beef.

Classic Beef Roast With Mushroom-Onion Gravy

3 to 5 qt	51⁄2 to 7 qt
3	5	pounds boneless beef chuck roast
1	2	(1 oz) envelopes dry onion soup mix
1	2	(10 oz) cans condensed cream of mushroom soup

Place roast in crock. Sprinkle onion soup on roast then spoon on undiluted soup.

Cover and cook: Low – 8 hours OR High – 4 hours. Makes about 6 or 10 servings.

Barbecued Brisket

3 to 5 qt	51⁄2 to 7 qt
3	5	pounds beef brisket
1	11⁄2	teaspoons salt
1	11⁄2	cups barbecue sauce

Sprinkle brisket with salt. Place in crock and pour barbecue sauce over the brisket. Cover and cook: Low – 10 hours OR High – 5 hours. Makes about 3 to 5 pounds brisket.

Asian Spareribs

3 to 5 qt	51⁄2 to 7 qt
2	4	tablespoons cornstarch
2	4	tablespoons teriyaki sauce
1	2	(10 oz) jars duck sauce or sweet and sour sauce
3	6	pounds country-style pork spare ribs

Dissolve cornstarch in teriyaki sauce. Add duck sauce and put in crock. Stir well.

Add the meat and stir well to coat. Cover and cook: Low – 8 hours OR	17
High – 4 hours. Makes 4 to 8 servings.