5
1
⁄
2
to 7 qt
3 to 5 qt
5
1
⁄
2
to 7 qt
5
1
⁄
2
to 7 qt
16
Beef Pot Roast
3
5
pounds boneless beef chuck roast
1
2
teaspoons salt
1
⁄
4
1
⁄
2
teaspoon pepper
4
6
medium potatoes, quartered
4
8
carrots, cut into 2 inch pieces
1
2
medium onions, quartered
1
⁄
4
1
⁄
2
cup water or beef broth
Sprinkle roast with salt and pepper. Place vegetables in bottom of crock. Top with
roast. Add liquid.
Cover and cook: Low – 10 hours OR High – 5 hours.
Makes 6 or 10 servings.
North Carolina Pork Barbecue
3
6
pounds boneless pork butt, shoulder or blade roast
1
2
(14 oz) cans diced tomatoes
1
⁄
2
1
cup vinegar
2
4
tablespoons Worcestershire sauce
1
2
tablespoons sugar
1
2
heaping tablespoons crushed red pepper flakes
1
2
tablespoons salt
2
4
teaspoons black pepper
Combine all ingredients in crock.
Cover and cook: Low – 8-10 hours OR
High – 5 hours.
Remove and shred meat to serve.
Makes about 3 to 5 pounds
barbecue.
Family Meat Loaf
2
4
eggs, beaten
3
⁄
4
1
1
⁄
2
cups milk
3
⁄
4
1
1
⁄
2
cups dry bread crumbs
1
2
(1 oz) envelopes dry onion soup mix
2
4
pounds lean ground beef (8% fat)
To remove meat loaf when done, line crock with a wide strip of aluminum foil, com-
ing up the sides of crock. In a large bowl, combine eggs, milk, bread crumbs, and
soup mix. Mix well then add meat. Mix thoroughly then shape into a rectangle or
oval that won’t touch sides of crock. Place in crock.
Cover and cook: Low – 6
hours OR High – 3 hours.
Makes about 6 or 12 servings.
3 to 5 qt
3 to 5 qt
