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THE RECIPES

POT ROAST OF BEEF

3 medium potatoes, thinly sliced 1 teaspoon salt
2 large carrots, thinly sliced 1⁄2teaspoon ground black pepper
1 onion, sliced 1⁄2cup water or beef broth
1 (2 to 3-lb.) boneless beef rump roast
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 to 12 hours
(HIGH: 5 to 6 hours).

HICKORY SMOKED BRISKET

1 (2 to 3-lb.) beef brisket
1⁄2cup liquid smoke
1⁄2teaspoon each celery salt, garlic salt and onion powder
Place brisket on a large piece of aluminum foil. Sprinkle generously with 1⁄4cup of
liquid smoke and 1⁄2teaspoon each of celery salt, garlic salt and onion powder. Wrap
well and put into stoneware. Cover and cook on LOW 10 to 12 hours (HIGH: 4 to 6
hours). Slice brisket into thin slices. Serve warm with juices poured over each slice.

SWISS STEAK

2 round steaks, about 1⁄2-lb. each, 1 large onion, thinly sliced
cut 3⁄4-inch thick 2 carrots, sliced
1⁄4cup all-purpose flour 2 stalks celery, chopped
1⁄2teaspoon ground black pepper 1 can (15-oz.) tomato sauce
Cut round steak into serving pieces. Place flour, salt and pepper in plastic bag. Add
steak pieces, a few at a time, shake to cover with flour mixture. Place onion slices in
bottom of stoneware; add meat on top. Top with carrots and celery and cover with
tomato sauce. Cover and cook on LOW for 8 to 10 hours (HIGH: 3 to 5 hours).

BARBEQUED RIBS

2 slabs pork spareribs (2 to 3-lbs. each) 1 onion, sliced
1⁄2teaspoon salt 1 jar (16-oz.) barbeque sauce
1⁄2teaspoon ground black pepper
Rub each side of spareribs with salt and pepper. Cut ribs into serving portions.
Place ribs in broiler pan and broil 15 minutes or until browned. Drain. Put sliced
onion in stoneware. Place rib sections on top on onions, pour barbeque sauce on
top. Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 5 hours).