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HERBED PORK ROAST
4
Large cloves garlic, quartered
5-6 Pound pork roast, boneless or bone-in
1 Teaspoon salt
1 Teaspoon
ground
thyme
½ Teaspoon
rubbed
sage
½ Teaspoon
ground
cloves
1
Teaspoon grated lemon peel
½ Cup
water
3 Tablespoons
cornstarch,
optional
3
Tablespoons water, optional
Cook at:
LO for 9 to 10 hours
HI for 5 to 6 hours
AUTO for 7 to 8 hours
1. Cut 16 small pockets into roast and insert garlic pieces. In
small bowl combine salt, thyme, sage, cloves and lemon peel.
Rub into pork road.
2. Pour ½ cup water into stoneware cooking pot. Add roast.
Place pot into heating base, cover and cook at desired heat
setting for time given or until meat thermometer inserted into
centre of roast reads 170
o
F or higher.
3. Allow roast 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 6 to 8.
BEEF ROAST WITH VEGETABLES
4-5 Pound beef roast
Salt
and
pepper
1
Large onion, quartered or sliced
8
Carrots, cut into 1-inch pieces
8 Medium potatoes, quartered and halved
½ Cup
water
