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Herbed Pork Roast
4 large garlic cloves – quartered
5 lbs pork roast – boneless or bone-in
1 tsp salt
1 tsp ground thyme
½ tsp rubbed sage
½ tsp ground cloves
1 tsp grated lemon peel
½ cup water
3 tbsp cornstarch - optional
3 tbsp water – optional
Cooking Time: “LO” = 9 to 10 hours “HI” = 5 to 6 hours
1. Cut 16 small pockets into roast and insert garlic pieces. In small bowl combine
salt, thyme, sage, cloves and lemon peel. Rub on pork roast.
2. Pour ½ cup water into the ceramic cooking vessel. Add roast. Place vessel
into heating base, cover and cook at desired heat setting for time given or
until meat thermometer inserted into center of roast reads 170°F or higher.
3. Allow roast to stand 10 to 15 minutes before carving. Remove garlic pieces.
Juices may be thickened for gravy if desired. Dissolve cornstarch in water.
Set control to “HI.” Stir slowly into juices until thickened. Serves 6 to 8.
Beef Roast with Vegetables
3–3½ lbs beef roast
salt and pepper to taste
1 large onion – quartered or sliced
6 carrots – cut into 1-inch pieces
6 medium potatoes – quartered and
halved
½ cup water
Cooking Time: “LO” = 9 to 10 hours “HI” = 5 to 6 hours
1. If desired, brown roast in skillet over medium heat of range unit before placing
into ceramic cooking vessel. Season as desired. Place vegetables around
roast. Add water.
2. Place ceramic cooking vessel into heating base, cover and cook at desired
heat setting for time given or until meat and vegetables are tender. (Meat
thermometer should read 170°F for well done). Thicken juices with mixture of
2 tablespoons cornstarch and 2 tablespoons water if desired. Set control to
“HI” and slowly stir mixture into juices until thickened. Serves 6. Set at “LO”
for serving, if desired.
Boston Baked Beans
4 cups dried navy beans
12 cups water
1 tsp salt
1 large onion – chopped
½ lbs salt pork – cut into 1-inch cubes
cup molasses
¾ cup ketchup
¾ cup brown sugar
1 tbsp dry mustard
Cooking Time: “LO” = 15 to 18 hours
1. Rinse and sort beans. Place beans, water, salt, onion and salt pork in ceramic
cooking vessel. Place vessel into heating base, cover and cook at “LO” for 13
to 15 hours or overnight until beans are tender.
2.
Drain beans, reserving 2 cups liquid. Return beans to ceramic cooking vessel.
In bowl combine reserved bean liquid with remaining ingredients. Pour over
beans and stir to blend. Cover and cook at “LO” for 2 to 3 hours to blend
flavors. Makes about 3 quarts or 12 to 16 servings.