GE 106724, 840093400 manual German-Style Pot Roast, Hawaiian Chicken, Onion-Coated Beef Roast

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German-Style Pot Roast

3 to 5 qt	51⁄2 to 7 qt
1⁄3	3⁄4	cup cider vinegar
2 Tbsp	1⁄4	cup ketchup
1⁄4	1⁄2	cup chopped onion
1⁄2	1	teaspoon chopped garlic
1	2	(14 ounce) cans beef broth
8	12	ginger snap cookies
1	2	(0.8 ounce) envelopes brown gravy mix
2-3	4-5	pound boneless chuck or bottom round roast

Combine all ingredients, except the meat, in the crock. Stir well. Add the meat and stir well to coat. Cover and cook on: Low – 10 hours; OR High – 5 hours.

Makes about 4 to 5 or 8 to 10 servings.

Hawaiian Chicken

3 to 5 qt	51⁄2 to 7 qt
3	6	pounds skinless, boneless chicken breasts, halved
1	2	(16 ounce) cans pineapple slices, drained
1	2	(15 ounce) cans mandarin oranges, drained
1⁄4	1⁄4	cup cornstarch
1⁄4	1⁄4	cup brown sugar, packed
2 Tbsp	1⁄4	cup lemon juice
1⁄4	1⁄2	teaspoon salt
1⁄4	1⁄2	teaspoon ground ginger

Combine all ingredients in the crock. Stir well. Cover and cook on: Low – 4 to 5 hours; OR High – 2 to 3 hours. Makes about 6 to 8 servings or 12 to 16 servings.

Onion-Coated Beef Roast

3 to 5 qt	51⁄2 to 7 qt
1⁄2	1⁄2	cup steak sauce
2-3	4-5	pounds bottom round or rump beef roast
2	2	tablespoons dried minced onion

Pour steak sauce into the crock. Place meat in the crock and coat both sides with the sauce. Sprinkle each side with 1 tablespoon of the dried onion. Cover and cook on: Low – 10 hours; OR High – 5 hours. Makes about 6 or 14 servings.

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