13
BEEF POT ROAST
Servings: 8 to 10
Ingredients:
6 medium carrots, cut in 2
½
inch
pieces (about 2 cups)
4 medium potatoes, quartered
1 bag (20 oz.) frozen pearl onions
4 large cloves garlic, chopped
4 lb. boneless bottom round roas
t
½
tsp. salt
¼
tsp. coarsely ground pepper
1 envelope beef onion soup mix
1 cup beef broth
1
½
tsp. herbs de Provence
½
tsp. dried thyme
Directions:
Place half of the vegetables on bottom the Black+Decker Slow Cooker
stoneware pot. Season beef with salt and pepper. Place on top of vegetables.
Add remaining vegetables. Spread around roast.
In measuring cup or bowl, combine remaining ingredients; stir to blend. Pour
over beef. Cover with glass lid.
Cook on LOW for 6 hours, until beef is tender.
SHREDDED PORK SANDWICHES
Servings: 12
Ingredients:
2 large Vidalia onions, sliced
3
½
lb. fresh pork butt or loin
½
tsp. salt
¼
tsp. coarse black pepper
1 cup barbecue sauce
1 cup beef broth
¼
cup honey
¼
cup fresh lime juice
¼
cup spicy brown mustard
2
Tbsp. tomato paste
Hamburger buns
Cole slaw
Directions:
Place onions in bottom of the Black+Decker Slow Cooker stoneware pot.
Then season pork with salt and pepper and place on top of onions, fat side up.
In large measuring cup or bowl, combine remaining ingredients; stir to blend.
Pour over pork. Cover and cook on HIGH for 5 hours or until pork shreds
easily when touched with a fork.
Place pork on cutting board and allow to rest 5 minutes. Using 2 forks, shred
pork. Return the meat to the slow cooker
Serve warm on buns topped with coleslaw.