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5
1
⁄2 to 7 qt
5
1
⁄2 to 7 qt
5
1
⁄2 to 7 qt
5
1
⁄2 to 7 qt
Corned Beef
3 5 pounds corned beef brisket with pickling spices
1 1 medium onion, sliced
1 2 carrots, sliced
1 2 ribs celery, sliced
Water
Place corned beef in a slow cooker. Top with pickling spices, onion, carrot and
celery. Add enough water to just cover meat. Cover and cook: Low – 8 hours
OR High – 4 hours. Makes about 3 to 5 pounds corned beef.
Classic Beef Roast With Mushroom-Onion Gravy
3 5 pounds boneless beef chuck roast
1 2 (1 oz) envelopes dry onion soup mix
1 2 (10 oz) cans condensed cream of mushroom soup
Place roast in crock. Sprinkle onion soup on roast then spoon on undiluted soup.
Cover and cook: Low – 8 hours OR High – 4 hours. Makes about 6 or 10
servings.
Barbecued Brisket
3 5 pounds beef brisket
11
1
⁄2 teaspoons salt
11
1
⁄2 cups barbecue sauce
Sprinkle brisket with salt. Place in crock and pour barbecue sauce over the
brisket. Cover and cook: Low – 10 hours OR High – 5 hours. Makes about
3 to 5 pounds brisket.
Asian Spareribs
2 4 tablespoons cornstarch
2 4 tablespoons teriyaki sauce
1 2 (10 oz) jars duck sauce or sweet and sour sauce
3 6 pounds country-style pork spare ribs
Dissolve cornstarch in teriyaki sauce. Add duck sauce and put in crock. Stir well.
Add the meat and stir well to coat. Cover and cook: Low – 8 hours OR
High – 4 hours. Makes 4 to 8 servings.
3 to 5 qt
3 to 5 qt
3 to 5 qt
3 to 5 qt
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