Table des Matières
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840086500 Ev04 6/22/01 4:30 PM Page 15
Main Dish/Entrees
Beef Pot Roast and Potatoes
6 or 7 qt
5 qt
3
5
1
2
1
⁄
1
⁄
4
2
6
10
1
1
1
⁄
1
⁄
4
2
Sprinkle roast with salt and pepper. Place vegetables
in bottom of crock. Top with roast. Add liquid.
Makes 6 or 10 servings.
North Carolina Pork Barbecue
6 or 7 qt
5 qt
3
6
1
2
1
⁄
1
2
2
4
1
2
1
2
1
2
2
4
Combine all ingredients in crock.
Makes about 3 to 5 pounds barbecue.
Italian-Style Beef Stew
6 or 7 qt
5 qt
2
1
⁄
4
2
1
3
2
2
1
1
2 Tbs.
⁄
1
4
1
2
Combine all ingredients in the crock. Stir well.
Makes about 3 or 5 quarts.
pounds boneless beef chuck roast
teaspoons salt
teaspoon pepper
medium potatoes, quartered
medium onion, quartered
cup water or beef broth
pounds pork butt, shoulder or blade roast
(14-ounce) cans diced tomatoes
cup vinegar
tablespoons Worcestershire sauce
tablespoons sugar
heaping tablespoons crushed red pepper flakes
tablespoons salt
teaspoons black pepper
pounds boneless beef stewing cubes
(10-ounce) boxes frozen mixed vegetables
(15-ounce) cans tomato sauce
tablespoon Worcestershire sauce
cup chopped onion
(1.5-ounce) envelopes beef stew seasoning mix
(Using traditional crock)
Cover and cook:
Low – 8 to10 hours
OR
High – 4 to 5 hours
Cover and cook:
Low – 8 to 10 hours
OR
High – 5 hours
Remove and shred meat
to serve.
Cover and cook:
Low – 8 hours
OR
High – 4 hours
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Table des Matières
