WestBend 84293 Instruction Manual - Page 6

Herbed Pork Roast 3 large garlic cloves, quartered ¼ tsp. ground cloves 2½ - 3lb. pork roast, boneless or bone-in ½ tsp. grated lemon peel ¾ tsp. salt ½ cup water ¾ tsp. ground thyme 2 tbsp. cornstarch - optional ¼ tsp. rubbed sage 2 tbsp. water - optional Cooking Time: LO = 9 to 10 hours HI = 5 to 6 hours 1. Cut 12 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 cooking vessel. Add roast. Place cooking 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. Remove roast and allow 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 4 to 6. Slow Cooker Stew 1½ lbs. beef stew meat, cut into 1" pieces 1 10½-oz. can beef broth 1 small onion, chopped 2 tsp. Worcestershire sauce 3 carrots, cut into ½" pieces 1 tbsp. dried parsley flakes 2 ribs celery, cut into ½" pieces 1 bay leaf 3 medium potatoes, cut into ½" pieces ¾ tsp. salt 1 14½-oz. can whole tomatoes, undrained, cut up ¼ tsp. pepper 1½ tbsp. quick cooking tapioca Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours 1. Combine all ingredients in cooking vessel, stir to blend. 2. Place cooking vessel into the heating base, cover and cook at desired heat setting for time given or until meat and vegetables are tender. Remove bay leaf before serving. Serves 4. Set at Keep Warm for serving if desired. Beef Roast with Vegetables 2-2½ lbs. beef roast 4 med. potatoes, quartered and halved 1 small onion, quartered or sliced ½ cup water 4 carrots, cut into 1" pieces salt and pepper to taste 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 cooking vessel. Season as desired. Place vegetables around roast. Add water. 2. Place 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). Remove roast and vegetables. 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 4. English - 6