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Main Dish/Entrees
(Using traditional crock)
German-Style Pot Roast
3
⁄4 cup cider vinegar
1
⁄4 cup ketchup
1
⁄2 cup chopped onion
1 (14-ounce) can beef broth
12 ginger snap cookies
1 (0.8-ounce) envelope brown gravy mix
4 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.
Makes about 4 or 8 servings.
Cover and cook:
Low – 8 to 10 hours or
High – 4 to 5 hours
Hawaiian Chicken
6 pounds skinless, boneless chicken breasts, halved
2 (16-ounce) cans pineapple slices, drained
2 (15-ounce) cans mandarin oranges, drained
1
⁄4 cup cornstarch
1
⁄4 cup brown sugar, packed
1
⁄4 cup lemon juice
1
⁄2 teaspoon salt
1
⁄2 teaspoon ground ginger
Combine all ingredients in the crock. Stir well.
Makes about 6 to 8 servings or 12 to 16 servings.
Cover and cook:
Low – 5 to 6 hours or
High – 3 to 4 hours
Classic Beef Roast With Mushroom-Onion Gravy
5 pounds boneless beef chuck roast
2 (1-ounce) envelopes dry onion soup mix
2 (10-ounce) cans condensed cream of mushroom soup
Place roast in crock. Sprinkle onion soup on roast then spoon on undiluted soup.
Makes about 6 or 10 servings.
Cover and cook:
Low – 8 hours or
High – 4 hours
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