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⁄2 to 7 qt
3 to 5 qt
5
1
⁄2 to 7 qt
5
1
⁄2 to 7 qt
3 to 5 qt
16
Beef Pot Roast
3 5 pound boneless beef chuck roast
1 2 teaspoon salt
1
⁄4
1
⁄2 teaspoon pepper
4 6 medium potatoes, quartered
4 8 carrots, cut into 2-inch pieces
1 2 medium onions, quartered
1
⁄4
1
⁄2 cup water or beef broth
Sprinkle roast with salt and pepper. Place vegetables in bottom of crock.
Top with roast. Add liquid. Cover and cook on:
Low – 10 hours; OR High – 5 hours.
Makes 6 or 10 servings.
North Carolina Pork Barbecue
3 6 pounds boneless pork butt, shoulder or blade roast
1 2 (14 ounce) cans diced tomatoes
1
⁄2 1 cup vinegar
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. Cover and cook on:
Low – 8 to 10 hours; OR
High – 5 hours.
Remove and shred meat to serve. Makes about 3 to 5 pounds barbecue.
Barbecued Brisket
3 5 pound beef brisket
11
1
⁄2 teaspoon salt
11
1
⁄2 cups barbecue sauce
Sprinkle brisket with salt. Place in crock and pour barbecue sauce over the brisket.
Cover and cook on:
Low – 10 hours; OR High – 5 hours.
Makes about 3 to 5 pounds brisket.
3 to 5 qt
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