GE 106724 Beef Pot Roast, North Carolina Pork Barbecue, Barbecued Brisket, Makes 6 or 10 servings

840093400 ENv00.qxd 3/8/02 3:05 PM Page 16

Beef Pot Roast

3 to 5 qt	51⁄2 to 7 qt
3	5	pound boneless beef chuck roast
1	2	teaspoon salt
1⁄4	1⁄2	teaspoon pepper
4	6	medium potatoes, quartered
4	8	carrots, cut into 2-inch pieces
1	2	medium onions, quartered
1⁄4	1⁄2	cup water or beef broth

Sprinkle roast with salt and pepper. Place vegetables in bottom of crock.

Top with roast. Add liquid. Cover and cook on: Low – 10 hours; OR High – 5 hours.

Makes 6 or 10 servings.

North Carolina Pork Barbecue

3 to 5 qt	51⁄2 to 7 qt
3	6	pounds boneless pork butt, shoulder or blade roast
1	2	(14 ounce) cans diced tomatoes
1⁄2	1	cup vinegar
2	4	tablespoons Worcestershire sauce
1	2	tablespoons sugar
1	2	heaping tablespoons crushed red pepper flakes

12 tablespoons salt

24 teaspoons black pepper

Combine all ingredients in crock. Cover and cook on: Low – 8 to 10 hours; OR

High – 5 hours. Remove and shred meat to serve. Makes about 3 to 5 pounds barbecue.

Barbecued Brisket

3 to 5 qt	51⁄2 to 7 qt
3	5	pound beef brisket
1	11⁄2	teaspoon salt
1	11⁄2	cups barbecue sauce

Sprinkle brisket with salt. Place in crock and pour barbecue sauce over the brisket. Cover and cook on: Low – 10 hours; OR High – 5 hours. Makes about 3 to 5 pounds brisket.

16