GE 106724 Savory Roast Beef Sandwiches, Orange-Juiced Pork Chops, Asian Spareribs, 3 to 5 qt

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Savory Roast Beef Sandwiches

3 to 5 qt	51⁄2 to 7 qt
3	5	pounds boneless beef chuck roast
1⁄4	1⁄3	cup soy sauce
1	2	tablespoons brown sugar
1	2	teaspoons salt
1	2	teaspoons ground ginger

Cut beef into thin slices and place in crock. Combine soy, brown sugar, salt, and ginger and pour over beef. Cover and cook on: Low – 6 hours; OR High – 3 hours. Serve on sandwich rolls. Makes 6 to 12 servings.

Orange-Juiced Pork Chops

3 to 5 qt	51⁄2 to 7 qt
1	2	(6 ounce) cans frozen orange juice, undiluted
1⁄2	1	cup brown sugar, packed

12 teaspoons soy sauce

24 tablespoons cornstarch

1⁄2	1	teaspoon garlic powder
6	12	1-inch thick boneless, center-cut pork chops

Combine all ingredients, except the meat, in the crock. Stir well. Add the meat and stir well to coat. Cover and cook on: Low – 6 to 8 hours; OR High – 3 hours. Makes 6 to 12 servings.

Asian Spareribs

3 to 5 qt	51⁄2 to 7 qt
2	4	tablespoons cornstarch
2	4	tablespoons teriyaki sauce
1	2	(10 ounce) jars duck sauce or sweet and sour sauce
3	6	pounds country-style pork spare ribs

Dissolve cornstarch in teriyaki sauce. Add duck sauce and put in crock. Stir well. Add the meat and stir well to coat. Cover and cook on: Low – 8 hours; OR High – 4 hours. Makes 4 to 8 servings.

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