West Bend Slow Cooker - Manual (Page 11)

11
5-Q
UART
R
ECIPES
Try some of our favorite recipes using the West Bend
®
Slow Cooker that we have
included on the following pages to get you started.
Beef Vegetable Soup
1½ Lbs Beef soup bones or 1 pound beef short ribs
1½ Qts Water
1 Tsp Salt
¼ Tsp Pepper
2 Carrots, chopped
2 Ribs celery, chopped
2 Potatoes, peeled and chopped
1 Small onion, chopped
1 Bay leaf
1 16 oz Can whole tomatoes, undrained
1. Place soup bone, water, salt, pepper, carrots, celery, potatoes, onion and bay
leaf into cooking pot. Cover and slow cook at LO (#3) for 6 to 7 hours.
2. Remove soup bone and cool slightly. Remove meat from bones and return to
soup with tomatoes. Cover and slow cook an additional hour. Noodles or barley
may be added, if desired. Makes 6 servings.
Herb Pork Roast
1 Tsp Salt
1 Tsp Thyme
½ Tsp Sage
½ Tsp Ground cloves
1 Tsp Grated lemon peel
4-5 Lbs Pork roast, boneless or bone-in
4 Large cloves garlic, quartered
2 Tbsp Water, optional
2 Tbsp Cornstarch, optional
1. In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub into pork
roast. Cut 16 small pockets into roast and insert garlic pieces.
2. Place roast in cooking pot. Cover and cook at LO (#3) for 7 to 9 hours or at HI
(#5) for 4 to 5 hours. Insert meat thermometer into roast to ensure
internal temperature is 170°F/77°C or higher before serving. Allow roast to stand
10-15 minutes before carving. Remove garlic pieces. Juices may be thickened
for gravy, if desired. Dissolve 2 tablespoons cornstarch in 2 tablespoons water.
Stir slowly into juices until thickened at HI (#5). Makes 8 servings.