Proctor-Silex 840149500 manual Beef Pot Roast, North Carolina Pork Barbecue, Corned Beef

840149500 Ev05 6/8/06 1:26 PM Page 16

Beef Pot Roast

5 pounds (2.2 kg) boneless beef chuck roast

2 teaspoons (10 ml) salt

1⁄2 teaspoon (2.5 ml) pepper

6 medium potatoes, quartered

8 carrots, cut into 2-inch (5 cm) pieces 2 medium onions, quartered

1⁄2 cup (125 ml) water or beef broth

Sprinkle roast with salt and pepper. Place vegetables in bottom of crock. Top with roast. Add liquid. Cover and cook: Low – 10 hours. Makes 10 servings.

North Carolina Pork Barbecue

6 pounds (3 kg) boneless pork butt, shoulder or blade roast 2 (14 oz / 400 g) cans diced tomatoes

1 cup (250 ml) vinegar

4 tablespoons (60 ml) Worcestershire sauce

2 tablespoons (30 ml) sugar

2 heaping tablespoons (30 ml) crushed red pepper flakes

2 tablespoons (30 ml) salt

4 teaspoons (20 ml) black pepper

Combine all ingredients in crock. Cover and cook: Low – 8-10 hours OR High – 5 hours. Remove and shred meat to serve. Makes about 5 pounds (2.2 kg) barbecue.

Corned Beef

5 pounds (2.2 kg) corned beef brisket with pickling spices 1 medium onion, sliced

2 carrots, sliced

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 5 pounds (2.2 kg) corned beef.

Classic Beef Roast With Mushroom-Onion Gravy

5 pounds (2.2 kg) boneless beef chuck roast

2 envelopes dry onion soup mix

2 (10 oz / 285 g) 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. Makes about 10 servings.

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