Hamilton Beach 33158 manual Beef Pot Roast and Potatoes, North Carolina Pork Barbecue

Low – 8 to 10 hours

OR High – 5 hours

Remove and shred meat to serve.

840086500 Ev04 6/22/01 4:30 PM Page 15

Main Dish/Entrees (Using traditional crock)

Beef Pot Roast and Potatoes

5 qt	6 or 7 qt
3	5	pounds boneless beef chuck roast
1	2	teaspoons salt
1⁄4	1⁄2	teaspoon pepper
6	10	medium potatoes, quartered
1	1	medium onion, 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.

Makes 6 or 10 servings.

Cover and cook:

Low – 8 to10 hours

OR

High – 4 to 5 hours

North Carolina Pork Barbecue

5 qt	6 or 7 qt
3	6	pounds 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
1	2	tablespoons salt	Cover and cook:
2	4	teaspoons black pepper

Combine all ingredients in crock.

Makes about 3 to 5 pounds barbecue.

Italian-Style Beef Stew

5 qt	6 or 7 qt
21⁄2	4	pounds boneless beef stewing cubes

13 (10-ounce) boxes frozen mixed vegetables

22 (15-ounce) cans tomato sauce

1	1	tablespoon Worcestershire sauce
2 Tbs.	1⁄4	cup chopped onion
1	2	(1.5-ounce) envelopes beef stew seasoning mix

Combine all ingredients in the crock. Stir well.

Cover and cook:

Makes about 3 or 5 quarts.	Low – 8 hours
	OR
	High – 4 hours