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Spicy Beef Roast
3 lb. round tip roast
1 tbs. cracked black peppercorns
3 cloves garlic, minced
3 tbs. Balsamic vinegar
1/4 cup soy sauce
2 tbs. Worcestershire sauce
2 tsp. dry mustard
Rub the cracked pepper and garlic into the roast. Place the roast in the
Crock-Pot
®
Slow Cooker and make several shallow slits in the top of
the roast. In a small bowl, combine the remaining ingredients and
pour over the meat. Cover; cook on Low for 8 to 10 hours or on High
for 4 to 5 hours.
Recommended Unit Size: 3 - 6 Quarts
19
Carolina Barbecued Pork
2 onions, quartered
2 tbs. brown sugar
1 tbs. paprika
2 tsp. salt
1/2 tsp. pepper
1 4-6 lb. boneless pork butt or shoulder roast
3/4 cup cider vinegar
4 tsp. Worcestershire sauce
1 1/2 tsp. crushed red pepper flakes
1 1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
Hamburger buns
Place the onions in the Crock-Pot
®
Slow Cooker. Combine the brown
sugar, paprika, salt and pepper and rub the mixture over the roast. In a
bowl, combine the vinegar, Worcestershire sauce, red pepper flakes,
sugar, mustard, garlic salt and cayenne pepper. Mix well. Drizzle 1⁄2 of
vinegar mixture over the roast. Cover and refrigerate the remaining
vinegar mixture. Cover; cook on Low for 10 hours or on High for 6
hours. Remove the meat and onions and drain. Chop or shred the
meat and chop the onions. Serve the meat and onions on buns. Use
the remaining vinegar mixture to drizzle over the sandwiches.
Recommended Unit Size: 6 - 7 Quarts
18
Beef and Pork Beef and Pork
9102050000220_visual ver.qxd:9102050000220_black 4/10/08 6:56 PM Page 18
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