West Bend Cookers instruction manual Herb Pork Roast, Beef Roast with Vegetables

		Herb Pork Roast
1	Tsp	Salt
1	Tsp	Thyme
½	Tsp	Sage
½	Tsp	Ground cloves
1	Tsp	Grated lemon peel
4-5	Lb	Pork roast, boneless or bone-in
4		Large cloves garlic, quartered
2	Tbsp	Water, optional
2	Tbsp	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.

		Beef Roast with Vegetables
3½-4	Lb	Beef roast
		Salt and pepper to taste
1		Large onion – quartered or sliced
6		Carrots – peeled and cut into 1-inch pieces
6		Medium potatoes – scrubbed, quartered and halved
½	Cup	Water

1.Brown roast in cooking pot on top of range over medium heat. Season as desired. Transfer cooking pot to heating base using hot pads.

2.Place vegetables around roast. Add water. Cover and slow cook at LO (#3) for

6 to 8 hours or at Med (#4) for 4 to 5 hours. Juices that collect may be thickened for gravy, if desired. Makes 6 servings.

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