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3 to 5 qt
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⁄2 to 7 qt
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⁄2 to 7 qt
Beef Pot Roast
3 5 pounds boneless beef chuck roast
1 2 teaspoons 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: 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 oz) 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: Low – 8-10 hours OR
High – 5 hours. Remove and shred meat to serve. Makes about 3 to 5 pounds
barbecue.
Family Meat Loaf
2 4 eggs, beaten
3
⁄4 1
1
⁄2 cups milk
3
⁄4 1
1
⁄2 cups dry bread crumbs
1 2 (1 oz) envelopes dry onion soup mix
2 4 pounds lean ground beef (8% fat)
To remove meat loaf when done, line crock with a wide strip of aluminum foil, com-
ing up the sides of crock. In a large bowl, combine eggs, milk, bread crumbs, and
soup mix. Mix well then add meat. Mix thoroughly then shape into a rectangle or
oval that won’t touch sides of crock. Place in crock. Cover and cook: Low – 6
hours OR High – 3 hours. Makes about 6 or 12 servings.
3 to 5 qt
3 to 5 qt
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