Hamilton Beach 840132700 Manuel D’Utilisation

3 pounds boneless beef chuck roast
1 (1 oz) envelopes dry onion soup mix
1 (10 oz) cans condensed cream of mushroom soup

Place roast in crock. Sprinkle onion soup on roast then spoon on undiluted soup.
Cover and cook: Low – 8 hours OR High – 4 hours. Makes about 6 servings.

2 tablespoons cornstarch
2 tablespoons teriyaki sauce
1 (10 oz) jars duck sauce or sweet and sour sauce
3 pounds country-style pork spare ribs

Dissolve cornstarch in teriyaki sauce. Add duck sauce and put in crock. Stir well.
Add the meat and stir well to coat. Cover and cook: Low – 8 hours OR 
High – 4 hours. Makes 4 servings.

3 pounds boneless beef chuck roast

1

⁄

4

cup soy sauce

1 tablespoons brown sugar
1 teaspoons salt
1 teaspoons ground ginger

Cut beef into thin slices and place in crock. Combine soy, brown sugar, salt and
ginger and pour over beef. Cover and cook: Low – 6 hours OR High – 3 hours.
Serve on sandwich rolls. Makes 6  servings.

1 (6 oz) cans frozen orange juice, undiluted

1

⁄

2

cup brown sugar, packed

1 teaspoons soy sauce
2 tablespoons cornstarch

1

⁄

2

teaspoon garlic powder

6 1-inch thick boneless, center cut pork chops

Combine all ingredients, except the meat, in crock. Stir well. Add the meat and 
stir well to coat. Cover and cook: Low – 6-8 hours OR High – 3 to 4 hours.
Makes 6 servings.

3

1

⁄

2 

pounds chicken, cut up

Paprika, salt, and pepper
1 (10 oz) cans condensed cream of celery soup

1

⁄

2

cup white wine or chicken broth

Rinse chicken in cold water. Pat dry. Sprinkle chicken with paprika, salt, and 
pepper. Combine soup and wine. Place half of chicken in crock and pour half 
of soup mixture over chicken. Repeat layers. Cover and cook: Low – 6 hours
OR High – 4 hours. Makes 6 servings.

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