Crock-Pot VersaWare Pro owner manual Pot Roast, Barbecue Ribs, BBQ Sauce, Serves

Pot Roast

Spread the contents of a small jar of horseradish around the outside of the roast before placing in stoneware for a savory, aromatic twist on this classic.

31/2-4 pounds pot roast

1/4 cup flour

2 teaspoons salt

1/8 teaspoon pepper

3carrots, sliced

3potatoes, quartered

2 onions, sliced

1 stalk celery, sliced

1 cup mushrooms, sliced

3tablespoons flour

1/4 cup water, beef broth or wine

1.Combine 1/4 cup flour, salt, and pepper; coat meat.

2.Place all vegetables, except mushrooms, into VersaWare® Pro stoneware. Top with the roast. Spread mushrooms over roast. Cover; place stoneware in slow cooker heating base and cook on Low for 10-12 hours or on High for 6-8 hours.

3.To thicken gravy, make a paste out of 3 tablespoons flour and water and stir into liquid in the stoneware.

Serves 6-8

Barbecue Ribs

BBQ Sauce:

Canola oil or vegetable oil

2 small red onions, finely chopped

3-4 cloves garlic, peeled and minced

1lemon, juiced

1cup brown sugar, packed 1/2 cup cider vinegar

1cup ketchup

2 tablespoons Worcestershire sauce

1 tablespoon hot pepper sauce, or to taste

1/2 teaspoon chili powder

2 racks of baby back ribs, cut into 3-4 rib pieces

1.Coat the bottom of the VersaWare® Pro stoneware and place on stovetop set to medium heat. Add garlic and onions and sauté until softened and lightly browned. Stir in remaining ingredients and simmer gently for about 5 minutes. Remove half the sauce to use for serving.

2.Transfer stoneware to slow cooker heating base. Add ribs to sauce, cover, and cook on Low for 7-9 hours or on High for 4-6 hours.

3.To serve, cut ribs between bones and pass extra sauce.

Serves 6

16	Note: when using an electric stovetop, the heat diffuser	Note: when using an electric stovetop, the heat diffuser	17
	MUST ALWAYS be used with the VersaWare® Pro stoneware.	MUST ALWAYS be used with the VersaWare® Pro stoneware.

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6/2/08 10:54:35 AM