Spicy Pot Roast in Sauce

1	large onion, quartered and sliced	3⁄4	cup chili sauce
1	pot roast, rump or bottom round	3⁄4	cup Balsamic vinegar
	(about 5 pounds)	3	teaspoons minced garlic

1.Spread onions over bottom of Stoneware Bowl. Position pot roast on top of onions.

2.Combine chili sauce, vinegar and garlic and mix. Pour over pot roast.

3.Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.

4.Cook for 5 hours on Hi, or 7 to 8 hours on Auto.

5.Remove pot roast carefully. Skim fat off sauce and serve as gravy.

Makes: About 12 (4-ounce) servings.

Note: See Recipe Tips, #5, for making sauce thicker.

Easy Tomato Beef Stew

3	pounds beef stew meat, cut into	2	jars (41⁄2-ounce each) whole mushrooms,
	2-inch pieces		drained
1	can (28-ounce) diced tomatoes,	1	envelope (1-ounce) dried onion
	undrained		soup mix
1	can (11-ounce) tomato soup

1.Combine all ingredients in Stoneware Bowl. Stir to thoroughly mix.

2.Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.

3.Cook for 5 hours on Hi, or for 7 to 8 hours on Auto.

4.Serve over rice or noodles, if desired.

Makes: About 10 (1-cup) servings.

11⁄2 pounds lean ground beef,		1	can (141⁄2-ounce) diced tomatoes
	cooked and drained	2	cans (141⁄2-ounce each) beef broth
3	onions, coarsely chopped	2	tablespoons sugar
2	green peppers, coarsely chopped	2	teaspoons basil
4	cloves garlic, minced	2	teaspoons oregano
2	cans (28-ounce each) diced	2	teaspoons salt
	tomatoes

2cans (6-ounce each) tomato paste

1.Combine all ingredients in Stoneware Bowl. Stir to mix thoroughly.

2.Position Stoneware Bowl in Slow Cooker. Cover and turn to Hi or Auto setting.

3.Cook for 4 hours on Hi, or for 7 to 8 hours on Auto.

4.Stir in tomato paste about 30 minutes before serving to thicken sauce.

Makes: About 10 (11⁄2-cup) servings.

2	pounds kielbasa, cut diagonally	1	large onion, coarsely chopped
	in 2-inch lengths	2	cans (141⁄2-ounce each) chicken broth
2	pounds refrigerator-type sauerkraut,	2	cups apple juice or cider
	drained and rinsed under hot water	2	bay leaves
4	medium potatoes, unpeeled and each	1	teaspoon caraway seeds
	cut into 6-8 pieces	1	teaspoon black pepper
2	red apples, unpeeled, cored and cut	1	teaspoon thyme
	into 12 pieces