21
5
1
⁄
2
to 7 qt
5
1
⁄
2
to 7 qt
5
1
⁄
2
to 7 qt
5
1
⁄
2
to 7 qt
Corned Beef
3
5
pounds corned beef brisket with pickling spices
1
1
medium onion, sliced
1
2
carrots, sliced
1
2
ribs celery, sliced
Water
Place corned beef in a slow cooker. Top with pickling spices, onion, carrot and
celery. Add enough water to just cover meat.
Cover and cook: Low – 8 hours
OR High – 4 hours.
Makes about 3 to 5 pounds corned beef.
Classic Beef Roast With Mushroom-Onion Gravy
3
5
pounds boneless beef chuck roast
1
2
(1 oz) envelopes dry onion soup mix
1
2
(10 oz) cans condensed cream of mushroom soup
Place roast in crock. Sprinkle onion soup on roast then spoon on undiluted soup.
Cover and cook: Low – 8 hours OR High – 4 hours.
Makes about 6 or 10
servings.
Barbecued Brisket
3
5
pounds beef brisket
1
1
1
⁄
2
teaspoons salt
1
1
1
⁄
2
cups barbecue sauce
Sprinkle brisket with salt. Place in crock and pour barbecue sauce over the
brisket.
Cover and cook: Low – 10 hours OR High – 5 hours.
Makes about
3 to 5 pounds brisket.
Asian Spareribs
2
4
tablespoons cornstarch
2
4
tablespoons teriyaki sauce
1
2
(10 oz) jars duck sauce or sweet and sour sauce
3
6
pounds country-style pork spare ribs
Dissolve cornstarch in teriyaki sauce. Add duck sauce and put in crock. Stir well.
Add the meat and stir well to coat.
Cover and cook: Low – 8 hours OR
High – 4 hours.
Makes 4 to 8 servings.
3 to 5 qt
3 to 5 qt
3 to 5 qt
3 to 5 qt
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