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Tex-Mex Beef Barbecue
3 pounds (1.35 kg) brisket of beef
1 (18 oz/500 g) bottle hickory-smoked barbecue sauce
1 (1.25 oz/30 g) envelope chili seasoning
1 teaspoon (5 ml) chopped garlic
1 teaspoon (5 ml) lemon juice
1 tablespoon (15 ml) Worcestershire sauce
1
⁄
2
cup (125 ml) chopped onion
Combine all ingredients, except meat, in crock. Stir well. Add meat and stir well to
coat.
Cover and cook: Low – 10 hours OR High – 5 hours.
Remove the meat
and shred. Return the meat to crock. Stir well. Serve on soft rolls.
Makes 8 servings.
Asian Spareribs
2 tablespoons (30 ml) cornstarch
2 tablespoons (30 ml) teriyaki sauce
1 (10 oz/285 g) jar duck sauce or sweet and sour sauce
3 pounds (1.35 kg) country-style pork spare ribs
Dissolve cornstarch in teriyaki sauce. Add duck sauce and put in crock. Stir well.
Add the meat and stir well to coat.
Cover and cook: Low – 8 hours OR
High – 4 hours.
Makes 4 servings.
Savory Roast Beef Sandwiches
3 pounds (1.35 kg) boneless beef chuck roast
1
⁄
4
cup (60 ml) soy sauce
1 tablespoon (15 ml) brown sugar
1 teaspoon (15 ml) salt
1 teaspoon (15 ml) ground ginger
Cut beef into thin slices and place in crock. Combine soy, brown sugar, salt and
ginger and pour over beef.
Cover and cook: Low – 6 hours OR High – 3 hours.
Serve on sandwich rolls.
Makes 6 servings.
Zesty New Potatoes
3 pounds/1.35 kg (small) new red potatoes, unpeeled
1 tablespoon (15 ml) olive oil
1 envelope zesty Italian dressing mix
Potatoes should be the size of golf balls. If not, cut in half or quarter.
Pour the oil in a plastic bag and add the potatoes and shake to coat well. Add
the salad dressing mix and shake well until all the potatoes are coated. Place
potatoes into crock.
Cover and cook: Low – 7-8 hours OR High – 4 hours.
Makes 8 servings.
Baked Potatoes
Scrub baking potatoes and pierce skin in several places with a fork. Stack pota-
toes in a pyramid in crock so as not to touch the side.
Cover and cook: Low –
8-9 hours OR High – 5 hours.
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