Hamilton Beach 840096700 User Manual page 16

Beef Pot Roast
3 to 5 qt 5 1 ⁄ to 7 qt
2
3 5
1 2
1 ⁄ 1 ⁄
4 2
4 6
4 8
1 2
1 ⁄ 1 ⁄
4 2
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 ⁄ to 7 qt
2
3 6
1 2
⁄ 1
1
2
2 4
1 2
1 2
1 2
2 4
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 ⁄ to 7 qt
2
2 4
3 ⁄ 1 1 ⁄
4
3 ⁄ 1 1 ⁄
4
1 2
2 4
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
pounds boneless beef chuck roast
teaspoons salt
teaspoon pepper
medium potatoes, quartered
carrots, cut into 2 inch pieces
medium onions, quartered
cup water or beef broth
pounds boneless pork butt, shoulder or blade roast
(14 oz) cans diced tomatoes
cup vinegar
tablespoons Worcestershire sauce
tablespoons sugar
heaping tablespoons crushed red pepper flakes
tablespoons salt
teaspoons black pepper
eggs, beaten
cups milk
2
cups dry bread crumbs
2
(1 oz) envelopes dry onion soup mix
pounds lean ground beef (8% fat)