GE 840085800 Beef Pot Roast and Potatoes, North Carolina Pork Barbecue, Italian-Style Beef Stew

840085800 ENv03 7/27/01 9:12 AM Page 15

Main Dish/Entrees (Using traditional crock)

Beef Pot Roast and Potatoes

5pounds boneless beef chuck roast

2teaspoons salt

1⁄2 teaspoon pepper

10medium potatoes, quartered

1medium onion, quartered

1⁄2 cup water or beef broth

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

Makes 6 or 10 servings.

Cover and cook: Low – 8 to10 hours or

High – 4 to 5 hours

North Carolina Pork Barbecue

6pounds pork butt, shoulder or blade roast

2(14-ounce) cans diced tomatoes

1cup vinegar

4tablespoons Worcestershire sauce

2tablespoons sugar

2heaping tablespoons crushed red pepper flakes

2tablespoons salt

4teaspoons black pepper

Combine all ingredients in crock.

Makes about 3 to 5 pounds barbecue.

Cover and cook: Low – 8 to 10 hours or

High – 5 hours

Remove and shred meat to serve.

Italian-Style Beef Stew

4 pounds boneless beef stewing cubes

3(10-ounce) boxes frozen mixed vegetables

2(15-ounce) cans tomato sauce

1tablespoon Worcestershire sauce

1⁄4 cup chopped onion

2 (1.5-ounce) envelopes beef stew seasoning mix

Combine all ingredients in the crock. Stir well.

Makes about 3 or 5 quarts.

Cover and cook:Low – 8 hours or

High – 4 hours

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