Hamilton Beach 840105900 Beef Pot Roast, North Carolina Pork Barbecue, Family Meat Loaf

840105900 Ev06 2/17/03 1:56 PM Page 20

Beef Pot Roast

3 to 5 qt	51⁄2 to 7 qt
3	5	pounds boneless beef chuck roast
1	2	teaspoons 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: 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 oz) 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
2	4	teaspoons black pepper

Combine all ingredients in crock. Cover and cook: Low – 8-10 hours OR High – 5 hours. Remove and shred meat to serve. Makes about 3 to 5 pounds barbecue.

Family Meat Loaf

3 to 5 qt	51⁄2 to 7 qt
2	4	eggs, beaten
3⁄4	11⁄2	cups milk
3⁄4	11⁄2	cups dry bread crumbs
1	2	(1 oz) envelopes dry onion soup mix
2	4	pounds lean ground beef (8% fat)

To remove meat loaf when done, line crock with a wide strip of aluminum foil, com- ing up the sides of crock. In a large bowl, combine eggs, milk, bread crumbs, and soup mix. Mix well then add meat. Mix thoroughly then shape into a rectangle or oval that won’t touch sides of crock. Place in crock. Cover and cook: Low – 6 hours OR High – 3 hours. Makes about 6 or 12 servings.

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