10
Herbed Pork Roast
4
large garlic cloves – quartered
5 lbs
pork roast – boneless or bone-in
1 tsp
salt
1 tsp
ground
thyme
1
/
2
tsp rubbed
sage
1
/
2
tsp ground
cloves
1 tsp
grated lemon peel
1
/
2
cup water
3 tbsp
cornstarch - optional
3 tbsp
water - optional
Cooking Time
:
LO
= 9 to 10 hours
HI
= 5 to 6 hours
1. Cut 16 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
1
/
2
cup water into the ceramic 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 center of roast reads 170°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
3–3
1
/
2
lbs beef
roast
salt and pepper to taste
1
large onion – quartered or sliced
6
carrots – cut into 1-inch pieces
6
medium potatoes – quartered and halved
1
/
2
cup water
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
ceramic cooking pot. Season as desired. Place vegetables around roast. Add
water.
2.
Place ceramic pot 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). 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 6. Set at LO for serving, if desired
.
