West Bend 6-QUART ELECTRONIC CROCKERYTM COOKER - Manual (Page 11)

11
Herbed Pork Roast
4 large garlic cloves – quartered
5 lbs pork roast – boneless or bone-in
1 tsp salt
1 tsp ground thyme
1
/
2
tsp rubbed sage
1
/
2
tsp ground cloves
1 tsp grated lemon peel
1
/
2
cup water
3 tbsp cornstarch - optional
3 tbsp water - optional
Cooking Time: LO = 9 to 10 hours HI = 5 to 6 hours
1. Cut 16 small pockets into roast and insert garlic pieces. In small bowl combine
salt, thyme, sage, cloves and lemon peel. Rub on pork roast.
2. Pour
1
/
2
cup water into the ceramic cooking pot. Add roast. Place pot into
heating base, cover and cook at desired heat setting for time given or until meat
thermometer inserted into center of roast reads 170°F or higher.
3. Allow roast to stand 10 to 15 minutes before carving. Remove garlic pieces.
Juices may be thickened for gravy if desired. Dissolve cornstarch in water. Set
control to HI. Stir slowly into juices until thickened. Serves 6 to 8.
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
1
/
2
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 pot. Season as desired. Place vegetables around roast.
Add water.
2. Place ceramic pot 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
.