Rival Crock-Pot 3140 Owner's Manual page 8

POT ROAST OF BEEF
1 (3 to 4-lb.) boneless beef roast
⁄ cup water or beef broth
1
2
3 medium potatoes, thinly sliced
2 large carrots, thinly sliced
Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on
top of vegetables. Add liquid. Cover and cook on LOW 10 to 12 hours
(HIGH: 5 to 6 hours).
HICKORY SMOKED BRISKET
Place 3 to 4 pound beef brisket on a large piece of aluminum foil. Sprinkle
generously with 1 ⁄
4
and onion powder. Wrap well and put into stoneware. Cover and cook on LOW 8 to
12 hours (HIGH: 4 to 6 hours). Slice brisket into thin slices. Serve warm with juices
poured over each slice.
BAKED HAM IN FOIL
Pour 1 ⁄ cup water in stoneware. Wrap precooked 3 to 4 pound ham in foil; place in
2
stoneware. Cover and cook on HIGH 1 hour, then on LOW 6 to 7 hours or until
ham is hot. If desired, sprinkle ham with liquid smoke before wrapping in foil.
SPICY ROAST BEEF
3-lb. round tip roast (or brisket trimmed of fat)
1 to 2 tablespoons cracked black peppercorns
2 cloves garlic, minced
3 tablespoons balsamic vinegar
Rub cracked pepper and garlic onto roast. Put roast in stoneware. Make several
shallow slits in top of roast.
In a small bowl, combine remaining ingredients and pour over meat. Cover and cook
on LOW 8 to 10 hours (HIGH: 4 to 5 hours).
VEGETABLE BEEF SOUP
1-lb. beef soup bones
1 can (14 ⁄ -oz.) tomatoes
1
2
2 carrots, sliced
2 stalks celery with tops, sliced
2 medium onions, diced
Put all ingredients in stoneware. Cover and cook on LOW 8 to 12 hours (HIGH: 4 to
6 hours).
*May be added during last 2 hours of cooking, if desired.
THE RECIPES
cup of liquid smoke and
1 onion, sliced
1 teaspoon salt
⁄ teaspoon ground black pepper
1
2
1 ⁄ teaspoon each of celery salt, garlic salt
2
1 ⁄ cup reduced-sodium soy sauce
4
2 tablespoons Worcestershire sauce
2 tablespoons dry mustard
2 medium potatoes, diced
3 cups water
⁄ teaspoon coarse black pepper
1
2
3 beef bouillon cubes
1 package (10-oz.) frozen mixed vegetables*
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