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Herb Pork Roast
1 tsp. Salt
1 tsp. Thyme
½ tsp. Sage
½ tsp. Ground cloves
1 tsp. Grated lemon peel
4-5 lbs. Pork roast, boneless or bone-in
4 Large cloves garlic, quartered
2 tbsp. Water, optional
2 tbsp. Cornstarch, optional
1. In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub into
pork roast. Cut 16 small pockets into roast and insert garlic pieces.
2. Place roast in cooking pot. Cover and cook at “LO” for 7 to 9 hours or
at ”HI” for 4 to 5 hours. Insert meat thermometer into roast to ensure
internal temperature is 170°F/77°C or higher before serving. Allow roast to
stand 10-15 minutes before carving. Remove garlic pieces. Juices may be
thickened for gravy, if desired. Dissolve 2 tablespoons cornstarch in 2
tablespoons water. Stir slowly into juices until thickened at “HI.”
Pepper Steak
1½ lbs Round steak, cut into thin strips
1 Clove garlic, minced
1 cup Chopped onion
½ tsp. Salt
¼ tsp. Pepper
¼ tsp. Ginger
1 tsp. Sugar
½ cup Soy sauce
1 Large green pepper, cut into thin
strips
4 Tomatoes, cut into eighths, or 1 1-
pound can whole tomatoes, undrained
1 lb. Can bean sprouts, drained
1 tbsp. Cornstarch
½ cup Cold water
1. Brown steak in cooking pot on range unit over medium heat. Transfer
cooking pot to heating base using hot pads.
2. In a small bowl, combine garlic, onion, salt, pepper, ginger, sugar and soy
sauce. Pour over steak. Cover and slow cook at “LO” for 6 to 8 hours or “HI”
for 4 to 5 hours.
3. Add green peppers, tomatoes, and bean sprouts, stir to blend. Slow cook
an additional hour. Just before serving, increase heat to “HI.” Combine
cornstarch and water. Gradually add to pepper steak, stirring until
thickened. Reduce to keep warm (“WM”) for serving.
Corned Beef and Cabbage
3 - 4 lb. Corned beef brisket
1 Medium onion, sliced
½ tsp. Celery seed
½ tsp. Mustard seed
1 Clove garlic, minced
1 Bay leaf
Water
1 Small head cabbage, cut into wedges
1.
Place brisket with liquid and spices from package in cooking pot. Add onion,
celery seed, mustard seed, garlic and bay leaf. Add just enough water to
cover brisket (about 4 cups). Cover and cook at “LO” for 7 to 9 hours or until
brisket is fork tender.
2. During last hour of cooking, add cabbage wedges and continue cooking at
“LO.” Discard cooking liquid and spices.