5
1
⁄
2
to 7 qt
3 to 5 qt
5
1
⁄
2
to 7 qt
3 to 5 qt
5
1
⁄
2
to 7 qt
3 to 5 qt
14
German-Style Pot Roast
1
⁄
3
3
⁄
4
cup cider vinegar
2 Tblsp.
1
⁄
4
cup ketchup
1
⁄
4
1
⁄
2
cup chopped onion
1
⁄
2
1
teaspoon chopped garlic
1
2
(14 oz) cans beef broth
8
12
ginger snap cookies
1
2
(0.8 oz) envelopes brown gravy mix
2-3
4-5
pound boneless chuck or bottom round roast
Combine all ingredients, except the meat, in crock. Stir well. Add the meat and stir
well to coat.
Cover and cook: Low – 10 hours OR High – 5 hours.
Makes
about 4 to 5 or 8 to 10 servings.
Hawaiian Chicken
3
6
pounds skinless, boneless chicken breasts, halved
1
2
(16 oz) cans pineapple slices, drained
1
2
(15 oz) cans mandarin oranges, drained
2
4
tablespoons cornstarch
3
4
tablespoons brown sugar, packed
2
4
tablespoons lemon juice
1
⁄
4
1
⁄
2
teaspoon salt
1
⁄
4
1
⁄
2
teaspoon ground ginger
Combine all ingredients in crock. Stir well.
Cover and cook: Low – 6 to 8 hours
OR High – 3 hours.
Makes about 6 to 8 servings or 12 to 16 servings.
Onion-Coated Beef Roast
1
⁄
2
1
⁄
2
cup steak sauce
2-3
4-5
pounds bottom round or rump beef roast
2
2
tablespoons dried minced onion
Pour steak sauce into crock. Place meat in crock and coat both sides with the
sauce. Sprinkle each side with 1 tablespoon of the dried onion.
Cover and cook:
Low – 10 hours OR High – 5 hours.
Makes about 6 or 14 servings.
Main Dishes
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