West Bend QUART CROCKERY 7 - Manual (Page 10)

10
Beef Roast with Vegetables
3–3
1
/
2
lbs beef roast
salt and pepper to taste
1 large onion – quartered or sliced
6 carrots – cut into 1-inch pieces
6 medium potatoes – quartered and halved
½
cup water
Cooking Time: LO = 9 to 10 hours HI = 5 to 6 hours
1. If desired, brown roast in skillet over medium heat of range unit before placing into
ceramic cooking vessel. Season as desired. Place vegetables around roast. Add
water.
2. Place ceramic vessel into heating base, cover and cook at desired heat setting for
time given or until meat and vegetables are tender. (Meat thermometer should read
170°F for well done). Thicken juices with mixture of 2 tablespoons cornstarch and
2 tablespoons water if desired. Set control to HI and slowly stir mixture into juices
until thickened. Serves 6. Set at LO for serving, if desired.
Boston Baked Beans
4 cups dried navy beans
12 cups water
1 tsp salt
1 large onion – chopped
½
lbs salt pork – cut into 1-inch cubes
1
/
3
cup molasses
¾
cup ketchup
¾
cup brown sugar
1 tbsp dry mustard
Cooking Time: LO = 15 to 18 hours
1. Rinse and sort beans. Place beans, water, salt, onion and salt pork in ceramic
cooking vessel. Place vessel into heating base, cover and cook at LO for 13 to 15
hours or overnight until beans are tender.
2. Drain beans, reserving 2 cups liquid. Return beans to cooking vessel. In bowl
combine reserved bean liquid with remaining ingredients. Pour over beans and stir
to blend. Cover and cook at LO for 2 to 3 hours to blend flavors. Makes about 3
quarts or 12 to 16 servings.