Hamilton Beach 840161800 German-Style Pot Roast, Sweet & Spicy Meat Balls, Tex-Mex Beef Barbecue

840161800 Ev01 2/8/07 1:25 PM Page 8

German-Style Pot Roast

1⁄3 cup (80 ml) cider vinegar

2 tablespoons (30 ml) ketchup

1⁄4 cup (60 ml) chopped onion

1⁄2 teaspoon (2.5 ml) chopped garlic

1 (14 oz/400 g) can beef broth

8 ginger snap cookies

1 (0.8 oz/20 g) envelope brown gravy mix

2-3 pounds (900 g-1.35 kg) boneless chuck or bottom round roast

Combine all ingredients, except the meat, in crock. Stir well. Add the meat and stir well to coat. Cover and cook: Low – 10 hours OR High – 5 hours. Makes about 4 to 5 servings.

Sweet & Spicy Meat Balls

21⁄2 pounds (1.125 kg) frozen cooked meatballs 1 (12 oz/350 g) jar grape jelly

1 (12 oz/350 g) jar currant jelly

1 (12 oz/350 g) bottle chili sauce

1 (12 oz/350 g) bottle cocktail sauce

Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 hours OR

High – 3 hours. Makes about 3 quarts (3 L).

Tex-Mex Beef Barbecue

3 pounds (1.35 kg) brisket of beef

1 (18 oz/500 g) bottle hickory-smoked barbecue sauce 1 (1.25 oz/30 g) envelope chili seasoning

1 teaspoon (5 ml) chopped garlic

1 teaspoon (5 ml) lemon juice

1 tablespoon (15 ml) Worcestershire sauce

1⁄2 cup (125 ml) chopped onion

Combine all ingredients, except meat, in crock. Stir well. Add meat and stir well to coat. Cover and cook: Low – 10 hours OR High – 5 hours. Remove the meat and shred. Return the meat to crock. Stir well. Serve on soft rolls. Makes 8 servings.

Asian Spareribs

2 tablespoons (30 ml) cornstarch

2 tablespoons (30 ml) teriyaki sauce

1 (10 oz/285 g) jar duck sauce or sweet and sour sauce 3 pounds (1.35 kg) 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: Low – 8 hours OR

High – 4 hours. Makes 4 servings.

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