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9
Remove excess fat
with
spoon
or
baster.
NOTE: Watch carefully when frying fatty foods so that grease does not run off the grilling surface down the sides of
the base; if grease overflows, it could damage electrical parts inside of base.
MAIN DISHES
Beef Pot Roast
3½ to 4-pound beef chuck or blade roast
1 tablespoon dry minced
1 teaspoon seasoned salt
1 teaspoon seasoned pepper
1. Place roast in pot. Sprinkle with onion, seasoned salt and seasoned pepper.
2. Cover pot and place on base. Roast at Setting #3½ (Low) for 7 to 9 hours. Meat juices may be used for gravy. Keep warm for
serving at Setting #2(Keep Warm). Makes 6 to 8 servings.
Italian Round Steak
2 pounds beef round steak, ½-inch thick, cut into 8 serving pieces
2 beef bouillon cubes
1 28-ounce can whole tomatoes, drain and reserve liquid
1¼ cups liquid (reserved tomato liquid plus enough hot water to make 1¼ cups)
1 cup chopped onion
1 garlic clove, finely cut
1 teaspoon salt
½ teaspoon pepper
½ teaspoon oregano
1½ teaspoons Worcestershire sauce
¼ cup cornstarch
¼ cup cold water
1.Place steak pieces in pot. In a small bowl, dissolve bouillon cubes in reserved tomato liquid/hot water.
2.In a small bowl, combine tomatoes, onion, garlic, salt, pepper, oregano and Worcestershire sauce. Pour over steak. Add bouillon-
liquid mixture.
3.Cover pot and place on base. Heat at Setting #3½ (Low) for 8 to 9 hours. To thicken liquid, increase heat to Setting #5(High) 15
minutes before serving. In small bowl, combine cornstarch and water. Stir into hot liquid and thicken. Keep warm for serving at
Setting #2(Keep Warm). Makes 8 servings.
Rolled Beef Roast
4 to 5-pound rolled beef rump roast
1 onion, quartered or sliced
Salt
Pepper
1.Place metal rack in pot. Place beef roast on rack, fat side up. (You may wish to brown roast in pot on top of range before roasting.
Place rack under roast after browning.) Insert meat thermometer in center of roast. Place onion around roast; season roast with salt and
pepper.
2. Cover pot and place on base. Roast at Setting #4(Med) until well-done, about 5 to 6 hours. (Meat thermometer should read 170ºF for
well-done meat.) Remove roast from pot and increase heat to Setting #5(High) to thicken meat juices.