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Beef Pot Roast and Potatoes
5 pounds boneless beef chuck roast
2 teaspoons salt
1
⁄2 teaspoon pepper
10 medium potatoes, quartered
1 medium onion, quartered
1
⁄2 cup water or beef broth
Sprinkle roast with salt and pepper. Place vegetables in bottom of crock. Top with
roast. Add liquid.
Makes 6 or 10 servings.
Cover and cook: Low – 8 to10 hours or
High – 4 to 5 hours
North Carolina Pork Barbecue
6 pounds pork butt, shoulder or blade roast
2 (14-ounce) cans diced tomatoes
1 cup vinegar
4 tablespoons Worcestershire sauce
2 tablespoons sugar
2 heaping tablespoons crushed red pepper flakes
2 tablespoons salt
4 teaspoons black pepper
Combine all ingredients in crock.
Makes about 3 to 5 pounds barbecue.
Cover and cook: Low – 8 to 10 hours or
High – 5 hours
Remove and shred meat to serve.
Italian-Style Beef Stew
4 pounds boneless beef stewing cubes
3 (10-ounce) boxes frozen mixed vegetables
2 (15-ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1
⁄4 cup chopped onion
2 (1.5-ounce) envelopes beef stew seasoning mix
Combine all ingredients in the crock. Stir well.
Makes about 3 or 5 quarts.
Cover and cook:Low – 8 hours or
High – 4 hours
Main Dish/Entrees
(Using traditional crock)
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