GE 106724 Owner's Manual page 16

840093400 ENv00.qxd 3/8/02 3:05 PM Page 16
Beef Pot Roast
3 to 5 qt 5 1 ⁄ to 7 qt
2
3 5
1 2
1 ⁄ 1 ⁄
4 2
4 6
4 8
1 2
1 ⁄ 1 ⁄
4 2
Sprinkle roast with salt and pepper. Place vegetables in bottom of crock.
Top with roast. Add liquid. Cover and cook on: Low – 10 hours; OR High – 5 hours.
Makes 6 or 10 servings.
North Carolina Pork Barbecue
3 to 5 qt 5 ⁄ to 7 qt
1
2
3 6
1 2
1 ⁄ 1
2
2 4
1 2
1 2
1 2
2 4
Combine all ingredients in crock. Cover and cook on: Low – 8 to 10 hours; OR
High – 5 hours. Remove and shred meat to serve. Makes about 3 to 5 pounds barbecue.
Barbecued Brisket
3 to 5 qt 5 1 ⁄ to 7 qt
2
3 5
1
1 1 ⁄
1 1 1 ⁄
Sprinkle brisket with salt. Place in crock and pour barbecue sauce over the brisket.
Cover and cook on: Low – 10 hours; OR High – 5 hours. Makes about 3 to 5 pounds brisket.
16
pound boneless beef chuck roast
teaspoon salt
teaspoon pepper
medium potatoes, quartered
carrots, cut into 2-inch pieces
medium onions, quartered
cup water or beef broth
pounds boneless pork butt, shoulder or blade roast
(14 ounce) cans diced tomatoes
cup vinegar
tablespoons Worcestershire sauce
tablespoons sugar
heaping tablespoons crushed red pepper flakes
tablespoons salt
teaspoons black pepper
pound beef brisket
teaspoon salt
2
cups barbecue sauce
2