Hamilton Beach Double Dish - Page 15

6 or 7 qt
5 qt
6 or 7 qt
5 qt
6 or 7 qt
5 qt
Beef Pot Roast and Potatoes
3 5 pounds boneless beef chuck roast
1 2 teaspoons salt
1
⁄4
1
⁄2 teaspoon pepper
6 10 medium potatoes, quartered
1 1 medium onion, quartered
1
⁄4
1
⁄2 cup water or beef broth
Low – 8 to10 hours
OR
High – 4 to 5 hours
North Carolina Pork Barbecue
3 6 pounds pork butt, shoulder or blade roast
1 2 (14-ounce) cans diced tomatoes
1
⁄2 1 cup vinegar
2 4 tablespoons Worcestershire sauce
1 2 tablespoons sugar
1 2 heaping tablespoons crushed red pepper flakes
1 2 tablespoons salt
2 4 teaspoons black pepper
Low – 8 to 10 hours
OR
High – 5 hours
Sprinkle roast with salt and pepper. Place vegetables
in bottom of crock. Top with roast. Add liquid.
Makes 6 or 10 servings.
Combine all ingredients in crock.
Makes about 3 to 5 pounds barbecue.
Italian-Style Beef Stew
2
1
⁄2 4 pounds boneless beef stewing cubes
1 3 (10-ounce) boxes frozen mixed vegetables
2 2 (15-ounce) cans tomato sauce
1 1 tablespoon Worcestershire sauce
2 Tbs.
1
⁄4 cup chopped onion
1 2 (1.5-ounce) envelopes beef stew seasoning mix
Low – 8 hours
OR
High – 4 hours
Combine all ingredients in the crock. Stir well.
Makes about 3 or 5 quarts.
Main Dish/Entrees (Using traditional crock)
Remove and shred meat
to serve.
Cover and cook:
Cover and cook:
Cover and cook: