West Bend 5 6 Quart CrockeryTM Cooker Herbed Pork Roast, Beef Roast with Vegetables

				Herbed Pork Roast
	4			large garlic cloves – quartered
	5	lbs		pork roast – boneless or bone-in
	1	tsp		salt
	1	tsp		ground thyme
	1/2	tsp		rubbed sage
	1/2	tsp		ground cloves
	1	tsp		grated lemon peel
	1/2	cup		water
	3	tbsp		cornstarch - optional
	3	tbsp		water - optional
Cooking Time:			LO = 9 to 10 hours HI = 5 to 6 hours

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

2.Pour 1/2 cup water into the ceramic cooking pot. Add roast. Place pot into heating base, cover and cook at desired heat setting for time given or until meat thermometer inserted into center of roast reads 170°F or higher.

3.Allow roast to stand 10 to 15 minutes before carving. Remove garlic pieces. Juices may be thickened for gravy if desired. Dissolve cornstarch in water. Set control to HI. Stir slowly into juices until thickened. Serves 6 to 8.

Beef Roast with Vegetables

3–31/2lbs

1

6

6

1/2 cup

beef roast

salt and pepper to taste

large onion – quartered or sliced carrots – cut into 1-inch pieces medium potatoes – quartered and halved water

Cooking Time: LO = 9 to 10 hours HI = 5 to 6 hours

1.If desired, brown roast in skillet over medium heat of range unit before placing into ceramic cooking pot. Season as desired. Place vegetables around roast. Add water.

2.Place ceramic pot into heating base, cover and cook at desired heat setting for time given or until meat and vegetables are tender. (Meat thermometer should read 170°F for well done). Thicken juices with mixture of 2 tablespoons cornstarch and 2 tablespoons water if desired. Set control to HI and slowly stir mixture into juices until thickened. Serves 6. Set at LO for serving, if desired.

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