Rival R0180BR-C - Manual (Page 12)

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RECIPES
PORK ROAST
4 - 5 lb. pork loin roast 1 ⁄
2
tsp. pepper
4 cloves garlic, minced 1 ⁄
2
cup Italian dressing
1 tsp. salt 1 ⁄
4
cup Worcestershire sauce
Preheat Roaster to 350°F. Place roast on rack. Press minced garlic into surface of the
roast. Place rack in Roaster. Combine dressing and Worcestershire sauce. Brush roast
with marinade. Cover; cook for 2 to 2 1 ⁄
2
hours or until done.
SPAGHETTI SAUCE
1 can (48-oz.) tomato juice 1 ⁄
3
cup basil leaves
4 cans (28-oz.) diced tomatoes 1 ⁄
4
cup oregano leaves
2 cans (12-oz.) tomato paste 1 1 ⁄
2
tbs. parsley
2 tbs. Worcestershire sauce 1 tbs. thyme
6 cups water 1 tbs. salt
5 cloves garlic, minced 1 tsp. pepper
Turn Roaster to 350°F. Add all ingredients to an oven-safe baking dish and stir well
to combine. Cover, cook 3 to 4 hours until thick, adding meatballs during last 1 to
1 1 ⁄
2
hours. Stir occasionally.
SPICY BEEF ROAST
2 (2 1 ⁄
2
to 3-lb.) beef tip or rump roast 1 ⁄
4
cup soy sauce
2 - 3 tbs. cracked black peppercorns 2 tbs. Worcestershire sauce
4 cloves garlic, minced 1 1 ⁄
2
tsp. dry mustard
3 tbs. balsamic vinegar 1 ⁄
2
tsp. salt
Preheat Roaster to 350°F. Make several slits in top of roasts. Place roasts on rack. Set
rack in Roaster. Combine vinegar, soy sauce, Worcestershire sauce and mustard.
Brush marinade over roasts. Combine cracked pepper and garlic. Rub over meat.
Sprinkle with salt. Cover; roast 20 to 25 minutes per lb. or until roast reaches desired
doneness.