Hamilton Beach 33064 How To Use Manual page 16

840096700 Ev02 2/28/02 9:24 AM Page 16
Beef Pot Roast
3 to 5 qt 5 1 ⁄
3
1
1 ⁄
4
4
4
1
1 ⁄
4
Sprinkle roast with salt and pepper. Place vegetables in bottom of crock. Top with
roast. Add liquid. Cover and cook: Low – 10 hours OR High – 5 hours.
Makes 6 or 10 servings.
North Carolina Pork Barbecue
3 to 5 qt 5 1 ⁄
2
3
1
⁄
1
2
2
1
1
1
2
Combine all ingredients in crock. Cover and cook: Low – 8-10 hours OR
High – 5 hours. Remove and shred meat to serve. Makes about 3 to 5 pounds
barbecue.
Family Meat Loaf
3 to 5 qt 5 1 ⁄
2
2
3 ⁄
4
3 ⁄
4
1
2
To remove meat loaf when done, line crock with a wide strip of aluminum foil, com-
ing up the sides of crock. In a large bowl, combine eggs, milk, bread crumbs, and
soup mix. Mix well then add meat. Mix thoroughly then shape into a rectangle or
oval that won't touch sides of crock. Place in crock. Cover and cook: Low – 6
hours OR High – 3 hours. Makes about 6 or 12 servings.
16
to 7 qt
2
5 pounds boneless beef chuck roast
2 teaspoons salt
1 ⁄ teaspoon pepper
2
6 medium potatoes, quartered
8 carrots, cut into 2 inch pieces
2 medium onions, quartered
1 ⁄ cup water or beef broth
2
to 7 qt
6 pounds boneless pork butt, shoulder or blade roast
2 (14 oz) cans diced tomatoes
1 cup vinegar
4 tablespoons Worcestershire sauce
2 tablespoons sugar
2 heaping tablespoons crushed red pepper flakes
2 tablespoons salt
4 teaspoons black pepper
to 7 qt
4 eggs, beaten
1 1 ⁄ cups milk
2
1 1 ⁄ cups dry bread crumbs
2
2 (1 oz) envelopes dry onion soup mix
4 pounds lean ground beef (8% fat)