Hamilton Beach 33675BV Use & Care W - Page 16

840096700 Ev02 2/28/02 9:24 AM Page 16 Beef Pot Roast 3 to 5 qt 51⁄2 to 7 qt 3 5 pounds boneless beef chuck roast 1 2 teaspoons salt 1⁄4 1⁄2 teaspoon pepper 4 6 medium potatoes, quartered 4 8 carrots, cut into 2 inch pieces 1 2 medium onions, 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. Cover and cook: Low - 10 hours OR High - 5 hours. Makes 6 or 10 servings. North Carolina Pork Barbecue 3 to 5 qt 51⁄2 to 7 qt 3 6 pounds boneless pork butt, shoulder or blade roast 1 2 (14 oz) 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 Combine all ingredients in crock. Cover and cook: Low - 8-10 hours OR High - 5 hours. Remove and shred meat to serve. Makes about 3 to 5 pounds barbecue. Family Meat Loaf 3 to 5 qt 51⁄2 to 7 qt 2 4 eggs, beaten 3⁄4 11⁄2 cups milk 3⁄4 11⁄2 cups dry bread crumbs 1 2 (1 oz) envelopes dry onion soup mix 2 4 pounds lean ground beef (8% fat) To remove meat loaf when done, line crock with a wide strip of aluminum foil, coming up the sides of crock. In a large bowl, combine eggs, milk, bread crumbs, and soup mix. Mix well then add meat. Mix thoroughly then shape into a rectangle or oval that won't touch sides of crock. Place in crock. Cover and cook: Low - 6 hours OR High - 3 hours. Makes about 6 or 12 servings. 16