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13
Note: The recipes included in this instruction book must always be
used with One Pot
TM
stoneware. When using an electric stovetop,
the heat diffuser must be used with One Pot
TM
stoneware.
14
Note: The recipes included in this instruction book must always be
used with One Pot
TM
stoneware. When using an electric stovetop,
the heat diffuser must be used with One Pot
TM
stoneware.
Pot Roast
Spread the contents of a small jar of horseradish around the outside
of the roast before placing in One Pot
TM
stoneware for a savory,
aromatic twist on this classic.
¼ cup fl our
2 teaspoons salt
teaspoon pepper
3½-4 pounds pot roast
3 carrots, sliced
3 potatoes, quartered
2 onions, sliced
1 stalk celery, sliced
1 cup mushrooms, sliced
3 tablespoon fl our
¼ cup water, beef broth or wine
1. Combine ¼ cup fl our, salt, and pepper; coat meat.
2. Place all vegetables, except mushrooms, into One Pot
TM
stoneware.
Top with the roast. Spread mushrooms over roast. Cover; place
One Pot
TM
stoneware in the heating base and cook on LOW for 10-12
hours or on HIGH for 6-8 hours.
3. To thicken gravy, make a paste out of 3 tablespoons fl our and water
and stir into liquid in the One Pot
TM
stoneware.
Serves 6-8
Barbecue Ribs
BBQ Sauce:
Canola oil or vegetable oil
2 small red onions, fi nely chopped
3-4 cloves garlic, peeled and minced
1 lemon, juiced
1 cup brown sugar, packed
½ cup cider vinegar
1 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce, or to taste
½ teaspoon chili powder
2 racks of baby back ribs, cut into 3-4 rib pieces
1. Coat the bottom of the One Pot
TM
stoneware and place on stovetop
and set to MEDIUM heat. Add garlic and onions and sauté until
softened and lightly browned. Stir in remaining ingredients and
simmer gently for about 5 minutes. Remove half the sauce to use for
serving.
2. Transfer One Pot
TM
stoneware to slow cooker heating base. Add ribs
to sauce, cover, and cook on LOW for 7-9 hours or on HIGH for 4-6
hours.
3. To serve, cut ribs between bones and pass extra sauce.
Serves 6