Proctor-Silex 840149500 manual German-Style Pot Roast, Onion-Coated Beef Roast, Swedish Meatballs

840149500 Ev05 6/8/06 1:26 PM Page 15

German-Style Pot Roast

3⁄4 cup (175 ml) cider vinegar

1⁄4 cup (60 ml) ketchup

1⁄2 cup (125 ml) chopped onion

1 teaspoon (5 ml) chopped garlic

2 (14 oz / 400 ml) cans beef broth

12 ginger snap cookies

2 envelopes brown gravy mix

4-5 pounds (2-2.2 kg) boneless chuck or bottom round roast

Combine all ingredients, except the meat, in crock. Stir well. Add the meat and stir well to coat. Cover and cook: Low – 10 hours OR High – 5 hours. Makes about 8 to 10 servings.

Onion-Coated Beef Roast

1⁄2 cup (125 ml) steak sauce

4-5 pounds (2-2.2 kg) bottom round or rump beef roast 2 tablespoons (30 ml) dried minced onion

Pour steak sauce into crock. Place meat in crock and coat both sides with the sauce. Sprinkle each side with 1 tablespoon of the dried onion. Cover and cook: Low – 10 hours OR High – 5 hours. Makes about 14 servings.

Swedish Meatballs

5 pounds (2.2 kg) frozen cooked meatballs

2 (101⁄2 oz / 300 ml) cans cream of mushroom soup, undiluted 2 (101⁄2 oz / 300 ml) cans golden mushroom soup, undiluted 2 (14 oz / 400 ml) cans beef broth

2 envelopes brown gravy mix

Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 hours OR High – 3 hours. Makes about 5 quarts (5 L).

Tex-Mex Beef Barbecue

6 pounds (3 kg) brisket of beef

2 (18 oz / 560 ml) bottles hickory-smoked barbecue sauce 2 envelopes chili seasoning mix

2 teaspoons (10 ml) chopped garlic

2 teaspoons (10 ml) lemon juice

2 tablespoons (30 ml) Worcestershire sauce

1 cup (250 ml) chopped onion

Combine all ingredients, except meat, in crock. Stir well. Add meat and stir well to coat. Cover and cook: Low – 10 hours OR High – 5 hours.

Remove the meat and shred. Return the meat to crock. Stir well. Serve on soft rolls. Makes 16 servings.

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