Hamilton Beach Double Dish User Manual page 15

Main Dish/Entrees
Beef Pot Roast and Potatoes
6 or 7 qt
5 qt
3 5 pounds boneless beef chuck roast
1 2 teaspoons salt
1 ⁄ 1 ⁄ teaspoon pepper
4 2
6 10 medium potatoes, quartered
1 1 medium onion, quartered
1 ⁄ 1 ⁄ cup water or beef broth
4 2
Sprinkle roast with salt and pepper. Place vegetables
in bottom of crock. Top with roast. Add liquid.
Makes 6 or 10 servings.
North Carolina Pork Barbecue
6 or 7 qt
5 qt
3 6 pounds pork butt, shoulder or blade roast
1 2 (14-ounce) cans diced tomatoes
1 ⁄ 1 cup vinegar
2
2 4 tablespoons Worcestershire sauce
1 2 tablespoons sugar
1 2 heaping tablespoons crushed red pepper flakes
1 2 tablespoons salt
2 4 teaspoons black pepper
Combine all ingredients in crock.
Makes about 3 to 5 pounds barbecue.
Italian-Style Beef Stew
6 or 7 qt
5 qt
2 1 ⁄ 4 pounds boneless beef stewing cubes
2
1 3 (10-ounce) boxes frozen mixed vegetables
2 2 (15-ounce) cans tomato sauce
1 1 tablespoon Worcestershire sauce
2 Tbs. ⁄ cup chopped onion
1
4
1 2 (1.5-ounce) envelopes beef stew seasoning mix
Combine all ingredients in the crock. Stir well.
Makes about 3 or 5 quarts.
(Using traditional crock)
Cover and cook:
Low – 8 to10 hours
OR
High – 4 to 5 hours
Cover and cook:
Low – 8 to 10 hours
OR
High – 5 hours
Remove and shred meat
to serve.
Cover and cook:
Low – 8 hours
OR
High – 4 hours