West Bend 5-6 QUART SLOW COOKERS Quart Recipes, Beef Vegetable Soup, Herb Pork Roast

5-QUART RECIPES

Try some of our favorite recipes using the West Bend® Housewares, LLC Slow Cooker that we have included on the following pages to get you started.

Beef Vegetable Soup

1½ Lbs

1½ Qts

1Tsp

¼Tsp

116 oz

Beef soup bones or 1 pound beef short ribs Water

Salt Pepper Carrots, chopped

Ribs celery, chopped Potatoes, peeled and chopped Small onion, chopped

Bay leaf

Can whole tomatoes, undrained

1.Place soup bone, water, salt, pepper, carrots, celery, potatoes, onion and bay leaf into slow cooking pot. Cover and slow cook at LO (#3) for 6 to 7 hours.

2.Remove soup bone and cool slightly. Remove meat from bones and return to soup with tomatoes. Cover and slow cook an additional hour. Noodles or barley may be added, if desired. Makes 6 servings.

Herb Pork Roast

1Tsp

1Tsp

½Tsp

½Tsp

1Tsp

4-5 Lb

2Tbsp

2Tbsp

Salt Thyme Sage Ground cloves Grated lemon peel

Pork roast, boneless or bone-in Large cloves garlic, quartered Water, optional

Cornstarch - optional

1.In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub into pork roast. Cut 16 small pockets into roast and insert garlic pieces.

2.Place roast in slow cooking pot. Cover and cook at LO (#3) for 7 to 9 hours or at HI (#5) for 4 to 5 hours. Insert meat thermometer into roast to ensure internal temperature is 170°F/77°C or higher before serving. Allow roast to stand 10-15 minutes before carving. Remove garlic pieces. Juices may be thickened for gravy, if desired. Dissolve 2 tablespoons cornstarch in 2 tablespoons water. Stir slowly into juices until thickened at HI (#5). Makes 8 servings.

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