Hamilton Beach 33158 manual German-Style Pot Roast, Hawaiian Chicken

840086500 Ev04 6/22/01 4:30 PM Page 13

Main Dish/Entrees (Using traditional crock)

German-Style Pot Roast

5 qt	6 or 7 qt
1⁄3	3⁄4	cup cider vinegar
2 Tbs.	1⁄4	cup ketchup
1⁄4	1⁄2	cup chopped onion
1	1	(14-ounce) can beef broth
8	12	ginger snap cookies

11 (0.8-ounce) envelope brown gravy mix

24 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.

Makes about 4 or 8 servings.

Cover and cook:

Low – 8 to 10 hours

OR

High – 4 to 5 hours

Hawaiian Chicken

5 qt	6 or 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
2 Tbs.	1⁄4	cup cornstarch
2 Tbs.	1⁄4	cup brown sugar, packed
2 Tbs.	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.

Makes about 6 to 8 servings or 12 to 16 servings.

Cover and cook:

Low – 5 to 6 hours

OR

High – 3 to 4 hours

Classic Beef Roast With Mushroom-Onion Gravy

5 qt	6 or 7 qt
3	5	pounds boneless beef chuck roast
1	2	(1-ounce) envelopes dry onion soup mix
1	2	(10-ounce) cans condensed cream of mushroom soup

Place roast in crock. Sprinkle onion soup on roast then spoon on undiluted soup.

Makes about 6 or 10 servings.

Cover and cook:

Low – 8 hours

OR

High – 4 hours

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