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RECIPES
Tender Pot Roast
½ (3 pound) boneless chuck roast
1
⁄
8
teaspoon salt
½ tablespoon vegetable oil
1
⁄
8
cup ketchup
1
⁄
8
cup red wine vinegar
1
⁄
8
cup dry red wine
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
½ teaspoon dried rosemary
¼ teaspoon garlic powder
¼ teaspoon dried mustard
½ tablespoon all-purpose flour
1 tablespoon water
4 cups hot cooked egg noodles or rice
Cut roast into small pieces. Brown in a skillet with salt and oil. Place meat in ceramic
insert. Combine ketchup and next 7 ingredients. Pour over the roast . Cover and cook
on high for 3 to 3½ hours or until roast is tender.
In a separate container combine flour and water stirring until smooth. Add to meat
mixture. Cook uncovered for 10 to 15 minutes or until mixture thickens.
Serve over noodles or rice.
Combine all ingredients and place in ceramic insert. Stir well.
Cover and cook on high for 4 to 5 hours, or cook on high for 1 hour and reduce to low
and cook for 7 to 9 additional hours. Shred meat with forks and continue to cook until
thoroughly heated.
Serve over bread or toasted buns.
898680-GE-3 Pot Slow Cooker-10 (EN+ES).indb 11 9/21/10 12:22 PM