Hamilton Beach 33850 Use & Care - Page 15

840086500 Ev04 6/22/01 4:30 PM Page 15 Main Dish/Entrees (Using traditional crock) Beef Pot Roast and Potatoes 5 qt 6 or 7 qt 3 5 pounds boneless beef chuck roast 1 2 teaspoons salt 1⁄4 1⁄2 teaspoon pepper 6 10 medium potatoes, quartered 1 1 medium onion, quartered 1⁄4 1⁄2 cup water or beef broth Sprinkle roast with salt and pepper. Place vegetables in bottom of crock. Top with roast. Add liquid. Makes 6 or 10 servings. Cover and cook: Low - 8 to10 hours OR High - 4 to 5 hours North Carolina Pork Barbecue 5 qt 6 or 7 qt 3 6 pounds pork butt, shoulder or blade roast 1 2 (14-ounce) cans diced tomatoes 1⁄2 1 cup vinegar 2 4 tablespoons Worcestershire sauce 1 2 tablespoons sugar 1 2 heaping tablespoons crushed red pepper flakes 1 2 tablespoons salt 2 4 teaspoons black pepper Cover and cook: Combine all ingredients in crock. Low - 8 to 10 hours OR Makes about 3 to 5 pounds barbecue. High - 5 hours Remove and shred meat to serve. Italian-Style Beef Stew 5 qt 6 or 7 qt 21⁄2 4 1 3 2 2 1 1 2 Tbs. 1⁄4 1 2 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 Combine all ingredients in the crock. Stir well. Makes about 3 or 5 quarts. Cover and cook: Low - 8 hours OR High - 4 hours