•No need to cut or stack pieces of meat. The shape is natural for blade or arm pot roasts, chop or ham steaks.
•If you prefer to select a smaller roast, ranging from 2 to 4 pounds, you can surround it with plenty of vegetables. Surround pot roast with potatoes and carrots or cook plenty of cabbage with corned beef.
•Specialty dishes such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed peppers, or baked apples can be arranged singled layer so they cook easily and serve attractively.
Always remember, the size of the meat is just an estimate. The exact weight of a roast that can be cooked in the oval
The recipes in this book may be used, as printed, in the 4 1⁄2, 5, 5 1⁄2, or 6 quart oval
THE RECIPES
POT ROAST OF BEEF
1 (3 to | 2 large carrots, thinly sliced |
1⁄2 cup water or beef broth | 1 onion, sliced |
1 teaspoon salt | 1⁄2 teaspoon ground black pepper |
3 medium potatoes, 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 to 12 hours
(HIGH: 5 to 6 hours).
HICKORY SMOKED BRISKET
1 (3 to
1⁄2 cup liquid smoke
1⁄2 teaspoon each celery salt, garlic salt and onion powder
Place 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 8 to 12 hours (HIGH: 4 to 6 hours). Slice brisket into thin slices. Serve warm with juices poured over each slice.
