POT Roast of Beef, Honey Smoked Brisket

THE RECIPES

POT ROAST OF BEEF

1 (3 to 4-lb.) boneless beef roast	1 onion, sliced
1⁄2 cup water or beef broth	1 teaspoon salt
3 medium potatoes, thinly sliced	1⁄2 teaspoon ground black pepper
2 large carrots, thinly sliced

Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on top of vegetables. Add liquid. Cover and cook on LOW 10 hours (HIGH 6 hours).

HONEY SMOKED BRISKET

Place 3 to 4 pound beef brisket on a large piece of aluminum foil. Sprinkle generously with 1⁄4 cup of liquid smoke and 1⁄2 teaspoon each of celery salt, garlic salt and onion powder. Wrap well and put into stoneware. Cover and cook on LOW 10 hours (HIGH 6 hours). Slice brisket into thin slices. Serve warm with juices poured over each slice.

BARBEQUED RIBS

3 to 4-lbs. spareribs		1 onion, sliced
1⁄2	teaspoon salt	1 jar (16-oz.) barbeque sauce
1⁄2	teaspoon ground black pepper

Slice ribs into serving-size pieces. Rub each side of spareribs with salt and pepper. Place ribs in broiler pan and broil 15 minutes or until browned. Cut ribs into serving portions. Put sliced onion in stoneware. Pour barbeque sauce on top. Cover and cook on LOW 10 hours (HIGH 6 hours).

ARROZ CON POLLO (Chicken With Rice)

4 chicken breast halves, skin and excess fat removed

1 small red bell pepper, seeded and chopped

1⁄4	teaspoon salt	3 cloves garlic, minced
1⁄2	teaspoon ground black pepper	1⁄2 teaspoon dried rosemary leaves
1⁄4	paprika	1 can (141⁄2-oz.) crushed tomatoes
1 tablespoon cooking oil		1 package (10-oz.) frozen peas
1 medium onion, chopped

Season chicken with salt, pepper and paprika. In a medium skillet, heat oil over medium- high heat. Add chicken and brown; drain. Put chicken in stoneware. In a small bowl, combine remaining ingredients, except peas. Pour over chicken. Cover and cook on LOW 8 hours (HIGH 4 hours). One hour before serving, add peas. Serve over rice.

“CHICKEN IN A POT”

2 carrots, sliced	1 teaspoon salt
2 onions, sliced	1⁄2	teaspoon ground black pepper
2 stalks celery, cut into 1-inch pieces	1⁄2	cup water, chicken broth or white wine
1 whole broiler/fryer chicken, 3 to 4-lbs.	1⁄2	teaspoon dried basil

Put carrots, onions and celery in bottom of stoneware. Add whole chicken. Top with salt, pepper and liquid. Sprinkle basil over top. Cover and cook on LOW 10 hours (HIGH

6 hours, using 1 cup water). Remove chicken and vegetables with spatula.

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