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Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Pot Roast
Spread the contents of a small jar of horseradish around the outside of the roast before
placing in stoneware for a savory, aromatic twist on this classic.
3
1
/
2
-4 pounds pot roast
1
/
4
cup fl our
2 teaspoons salt
1
/
8
teaspoon pepper
3 carrots, sliced
3 potatoes, quartered
2 onions, sliced
1 stalk celery, sliced
1 cup mushrooms, sliced
3 tablespoons fl our
1
/
4
cup water, beef broth or wine
1. Combine
1
/
4
cup fl our, salt, and pepper; coat meat.
2. Place all vegetables, except mushrooms, into VersaWare™ stoneware. Top with
the roast. Spread mushrooms over roast. Cover; place stoneware in slow cooker
heating base and cook on Low for 10-12 hours or on High for 6-8 hours.
3. To thicken gravy, make a paste out of 3 tablespoons fl our and water and stir into
liquid in the stoneware.
Serves 6-8
Barbecue Ribs
BBQ Sauce:
Canola oil or vegetable oil
2 small red onions, fi nely chopped
3-4 cloves garlic, peeled and minced
1 lemon, juiced
1 cup brown sugar, packed
1
/
2
cup cider vinegar
1 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce, or to taste
1
/
2
teaspoon chili powder
2 racks of baby back ribs, cut into 3-4 rib pieces
1. Coat the bottom of the VersaWare™ stoneware and place on stovetop set to
medium heat. Add garlic and onions and sauté until softened and lightly
browned. Stir in remaining ingredients and simmer gently for about 5 minutes.
Remove half the sauce to use for serving.
2. Transfer stoneware to slow cooker heating base. Add ribs to sauce, cover, and
cook on Low for 7-9 hours or on High for 4-6 hours.
3. To serve, cut ribs between bones and pass extra sauce.
Serves 6
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