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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 Tblsp.
1
⁄4 cup ketchup
1
⁄4
1
⁄2 cup chopped onion
1
⁄2 1 teaspoon chopped garlic
1 2 (14 oz) cans beef broth
8 12 ginger snap cookies
1 2 (0.8 oz) envelopes brown gravy mix
2-3 4-5 pound boneless chuck or bottom round roast
Combine all ingredients, except the meat, in crock. Stir well. Add the meat and stir
well to coat. Cover and cook: 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 oz) cans pineapple slices, drained
1 2 (15 oz) cans mandarin oranges, drained
2 4 tablespoons cornstarch
3 4 tablespoons brown sugar, packed
2 4 tablespoons lemon juice
1
⁄4
1
⁄2 teaspoon salt
1
⁄4
1
⁄2 teaspoon ground ginger
Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 to 8 hours
OR High – 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 crock. Place meat in crock and coat both sides with the
sauce. Sprinkle each side with 1 tablespoon of the dried onion. Cover and cook:
Low – 10 hours OR High – 5 hours. Makes about 6 or 14 servings.
Main Dishes
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