Waring Pro WSC650 - Manual (Page 20)

20
Place the coated brisket on top. Cover and turn power selector to high.
Set time to 10 to 12 hours and turn to low; slow cooker will automatically
switch to warm setting. Remove the brisket, onions and cooking juices
from the slow cooker and place in a shallow pan. Cover and refrigerate.
One hour before serving, remove brisket from refrigerator. Preheat
oven to 375°F. Remove hardened fat and discard. Remove brisket from
cooking liquid. Strain liquid from onions and reserve for another use
(you will have about 2 cups. This may be frozen – it is very good to use
in soups); discard onions. Slice meat thin (¹∕
8
-inch thick slices) while
cold.* Reassemble and place in roasting pan/baking dish. Spread 2
cups barbecue sauce evenly over the reassembled roast. Cover pan
with lid or foil and place in preheated oven for 30 to 40 minutes, until
heated through. Serve hot.
Alternatively, the meat can be sliced thick, then shredded using two
forks or fingers. Stir in sauce and reheat until it just bubbles. After
reheating, the Beef Barbecue may be placed in the slow cooker on low
for 1 hour, then turned to warm when cooking time has elapsed.
*Thin slices will be easy to achieve using an electric knife.
Nutritional information per serving (based on 8 servings):
Calories 229 (31% from fat) • carb. 14g • pro. 25g • fat 8g • sat. fat 2g
• chol. 72mg • sod. 496mg • calc. 38mg • fiber 1g
Dilled Pot Roast
Makes 4 to 6 servings
¹∕³ cup unbleached all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
2½ pounds beef roast, rump, chuck or arm cut
2 teaspoons vegetable oil
2 tablespoons Dijon-style mustard
2 onions, peeled and cut into eighths
2 carrots, peeled and sliced into 1-inch pieces
1 celery rib, with top, cut into 1-inch pieces
2 garlic cloves, peeled
1 teaspoon dill seed
½ teaspoon peppercorns
¼ cup nonfat, low-sodium beef stock
1 tablespoon red wine vinegar