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5
1
⁄2 to 7 qt
3 to 5 qt
5
1
⁄2 to 7 qt
3 to 5 qt
5
1
⁄2
to 7 qt
3 to 5 qt
14
German-Style Pot Roast
1
⁄3
3
⁄4 cup cider vinegar
2 Tbsp
1
⁄4 cup ketchup
1
⁄4
1
⁄2 cup chopped onion
1
⁄2 1 teaspoon chopped garlic
1 2 (14 ounce) cans beef broth
8 12 ginger snap cookies
1 2 (0.8 ounce) envelopes brown gravy mix
2-3 4-5 pound boneless chuck or bottom round roast
Combine all ingredients, except the meat, in the crock. Stir well. Add the
meat and stir well to coat. Cover and cook on:
Low – 10 hours; OR High – 5 hours.
Makes about 4 to 5 or 8 to 10 servings.
Hawaiian Chicken
3 6 pounds skinless, boneless chicken breasts, halved
1 2 (16 ounce) cans pineapple slices, drained
1 2 (15 ounce) cans mandarin oranges, drained
1
⁄4
1
⁄4 cup cornstarch
1
⁄4
1
⁄4 cup brown sugar, packed
2 Tbsp
1
⁄4 cup lemon juice
1
⁄4
1
⁄2 teaspoon salt
1
⁄4
1
⁄2 teaspoon ground ginger
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 4 to 5
hours; OR High – 2 to 3 hours.
Makes about 6 to 8 servings or 12 to 16 servings.
Onion-Coated Beef Roast
1
⁄2
1
⁄2 cup steak sauce
2-3 4-5 pounds bottom round or rump beef roast
2 2 tablespoons dried minced onion
Pour steak sauce into the crock. Place meat in the crock and coat both sides with
the sauce. Sprinkle each side with 1 tablespoon of the dried onion. Cover and cook
on:
Low – 10 hours; OR High – 5 hours.
Makes about 6 or 14 servings.
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