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POT ROAST OF BEEF
1 (3 to 4-lb.) boneless beef roast 1 onion, sliced
1⁄2cup water or beef broth 1 teaspoon salt
3 medium potatoes, thinly sliced 1⁄2teaspoon ground black pepper
2 large carrots, thinly sliced
Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on
top of vegetables. Add liquid. Cover and cook on
LOW
10 hours (
HIGH
6 hours).
HONEY SMOKED BRISKET
Place 3 to 4 pound beef brisket on a large piece of aluminum foil. Sprinkle generously
with
1
⁄
4
cup of liquid smoke and
1
⁄
2
teaspoon each of celery salt, garlic salt and onion
powder. Wrap well and put into stoneware. Cover and cook on
LOW
10 hours (
HIGH
6 hours). Slice brisket into thin slices. Serve warm with juices poured over each slice.
BARBEQUED RIBS
3 to 4-lbs. spareribs 1 onion, sliced
1⁄2teaspoon salt 1 jar (16-oz.) barbeque sauce
1⁄2teaspoon ground black pepper
Slice ribs into serving-size pieces. Rub each side of spareribs with salt and pepper.
Place ribs in broiler pan and broil 15 minutes or until browned. Cut ribs into serving
portions. Put sliced onion in stoneware. Pour barbeque sauce on top. Cover and cook
on
LOW
10 hours (
HIGH
6 hours).
THE RECIPES
ARROZ CON POLLO (Chicken With Rice)
4 chicken breast halves, skin and excess fat removed
1 small red bell pepper, seeded and chopped
1⁄4teaspoon salt 3 cloves garlic, minced
1⁄2teaspoon ground black pepper 1⁄2teaspoon dried rosemary leaves
1⁄4paprika 1 can (141⁄2-oz.) crushed tomatoes
1 tablespoon cooking oil 1 package (10-oz.) frozen peas
1 medium onion, chopped
Season chicken with salt, pepper and paprika. In a medium skillet, heat oil over
medium-
high
heat. Add chicken and brown; drain. Put chicken in stoneware. In a
small bowl, combine remaining ingredients, except peas. Pour over chicken. Cover
and cook on
LOW
8 hours (
HIGH
4 hours). One hour before serving, add peas.
Serve over rice.
“CHICKEN IN A POT”
2 carrots, sliced 1 teaspoon salt
2 onions, sliced 1⁄2teaspoon ground black pepper
2 stalks celery, cut into 1-inch pieces 1⁄2cup water, chicken broth or white wine
1 whole broiler/fryer chicken, 3 to 4-lbs. 1⁄2teaspoon dried basil
Put carrots, onions and celery in bottom of stoneware. Add whole chicken. Top with
salt, pepper and liquid. Sprinkle basil over top. Cover and cook on
LOW
10 hours
(
HIGH
6 hours, using 1 cup water). Remove chicken and vegetables with spatula.
POT ROASTED PORK
1 (4 to 5-lb.) pork loin end roast 2 bay leaves
1⁄2teaspoon salt 1 whole clove
1⁄4teaspoon ground black pepper 1⁄2cup water
1 clove garlic, slivered 1 tablespoon soy sauce
2 medium onions, sliced
Rub pork roast with salt and pepper, Make tiny slits in meat and insert slivers of garlic.
Place roast in broiler pan; broil 15 to 20 minutes to remove excess fat. Put 1 sliced
onion in bottom of stoneware. Add pork roast, remaining onion, and other
ingredients. Cover and cook on
LOW
10 hours (
HIGH
6 hours).
THE RECIPES
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