West Bend Cookers - Manual (Page 13)

13
Herb Pork Roast
1 Tsp Salt
1 Tsp Thyme
½ Tsp Sage
½ Tsp Ground cloves
1 Tsp Grated lemon peel
4-5 Lb Pork roast, boneless or bone-in
4 Large cloves garlic, quartered
2 Tbsp Water, optional
2 Tbsp Cornstarch - optional
1. In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub into pork
roast. Cut 16 small pockets into roast and insert garlic pieces.
2. Place roast in slow cooking pot. Cover and cook at LO (#3) for 7 to 9 hours or
at HI (#5) for 4 to 5 hours. Insert meat thermometer into roast to ensure
internal temperature is 170°F/77°C or higher before serving. Allow roast to stand
10-15 minutes before carving. Remove garlic pieces. Juices may be thickened
for gravy, if desired. Dissolve 2 tablespoons cornstarch in 2 tablespoons water.
Stir slowly into juices until thickened at HI (#5). Makes 8 servings.
Beef Roast with Vegetables
3½-4 Lb Beef roast
Salt and pepper to taste
1 Large onion – quartered or sliced
6 Carrots – peeled and cut into 1-inch pieces
6 Medium potatoes – scrubbed, quartered and halved
½ Cup Water
1. Brown roast in cooking pot on top of range over medium heat. Season as
desired. Transfer cooking pot to heating base using hot pads.
2. Place vegetables around roast. Add water. Cover and slow cook at LO (#3) for
6 to 8 hours or at Med (#4) for 4 to 5 hours. Juices that collect may be thickened
for gravy, if desired. Makes 6 servings.