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THE RECIPES
POT ROAST OF BEEF
1 (3 to 4-lb.) boneless beef roast 1 onion, sliced
1
⁄2 cup water or beef broth 1 teaspoon salt
3 medium potatoes, thinly sliced
1
⁄2 teaspoon ground black pepper
2 large carrots, thinly sliced
Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on
top of vegetables. Add liquid. Cover and cook on LOW 10 to 12 hours
(HIGH: 5 to 6 hours).
HICKORY SMOKED BRISKET
Place 3 to 4 pound beef brisket on a large piece of aluminum foil. Sprinkle
generously with
1
⁄4 cup of liquid smoke and
1
⁄2 teaspoon each of celery salt, garlic salt
and onion powder. Wrap well and put into stoneware. Cover and cook on LOW 8 to
12 hours (HIGH: 4 to 6 hours). Slice brisket into thin slices. Serve warm with juices
poured over each slice.
BAKED HAM IN FOIL
Pour
1
⁄
2
cup water in stoneware. Wrap precooked 3 to 4 pound ham in foil; place in
stoneware. Cover and cook on HIGH 1 hour, then on LOW 6 to 7 hours or until
ham is hot. If desired, sprinkle ham with liquid smoke before wrapping in foil.
SPICY ROAST BEEF
3-lb. round tip roast (or brisket trimmed of fat)
1
⁄4 cup reduced-sodium soy sauce
1 to 2 tablespoons cracked black peppercorns 2 tablespoons Worcestershire sauce
2 cloves garlic, minced 2 tablespoons dry mustard
3 tablespoons balsamic vinegar
Rub cracked pepper and garlic onto roast. Put roast in stoneware. Make several
shallow slits in top of roast.
In a small bowl, combine remaining ingredients and pour over meat. Cover and cook
on LOW 8 to 10 hours (HIGH: 4 to 5 hours).
VEGETABLE BEEF SOUP
1-lb. beef soup bones 2 medium potatoes, diced
1 can (14
1
⁄2-oz.) tomatoes 3 cups water
2 carrots, sliced
1
⁄2 teaspoon coarse black pepper
2 stalks celery with tops, sliced 3 beef bouillon cubes
2 medium onions, diced 1 package (10-oz.) frozen mixed vegetables*
Put all ingredients in stoneware. Cover and cook on LOW 8 to 12 hours (HIGH: 4 to
6 hours).
*May be added during last 2 hours of cooking, if desired.