Beef Roast with Vegetables, Boston Baked Beans

Beef Roast with Vegetables

3–31/2lbs beef roast salt and pepper to taste

1 large onion – quartered or sliced

6 carrots – cut into 1-inch pieces

6 medium potatoes – quartered and halved

½cup water

Cooking Time: LO = 9 to 10 hours HI = 5 to 6 hours

1.If desired, brown roast in skillet over medium heat of range unit before placing into ceramic cooking vessel. Season as desired. Place vegetables around roast. Add water.

2.Place ceramic vessel into heating base, cover and cook at desired heat setting for time given or until meat and vegetables are tender. (Meat thermometer should read 170°F for well done). Thicken juices with mixture of 2 tablespoons cornstarch and 2 tablespoons water if desired. Set control to HI and slowly stir mixture into juices until thickened. Serves 6. Set at LO for serving, if desired.

Boston Baked Beans

4 cups dried navy beans

12 cups water

1 tsp salt

1 large onion – chopped

½lbs salt pork – cut into 1-inch cubes 1/3 cup molasses

¾ cup ketchup

¾ cup brown sugar 1 tbsp dry mustard

Cooking Time: LO = 15 to 18 hours

1.Rinse and sort beans. Place beans, water, salt, onion and salt pork in ceramic cooking vessel. Place vessel into heating base, cover and cook at LO for 13 to 15 hours or overnight until beans are tender.

2.Drain beans, reserving 2 cups liquid. Return beans to cooking vessel. In bowl combine reserved bean liquid with remaining ingredients. Pour over beans and stir to blend. Cover and cook at LO for 2 to 3 hours to blend flavors. Makes about 3 quarts or 12 to 16 servings.

7, 6 specifications

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