West Bend 84386 - Crockery Cooker, 6 Qt/ Manuel Du Propriétaire

11

 

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. 

 

 

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

.