Hamilton Beach 840105900 Manuel D’Utilisation

3

5

pounds boneless beef chuck roast

1

2

teaspoons salt

1

⁄

4

1

⁄

2

teaspoon pepper

4

6

medium potatoes, quartered

4

8

carrots, cut into 2 inch pieces

1

2

medium onions, quartered

1

⁄

4

1

⁄

2

cup water or beef broth

Sprinkle roast with salt and pepper. Place vegetables in bottom of crock. Top with
roast. Add liquid. Cover and cook: Low – 10 hours OR High – 5 hours.
Makes 6 or 10 servings.

3

6

pounds boneless pork butt, shoulder or blade roast

1

2

(14 oz) cans diced tomatoes

1

⁄

2

1

cup vinegar

2

4

tablespoons Worcestershire sauce

1

2

tablespoons sugar

1

2

heaping tablespoons crushed red pepper flakes

1

2

tablespoons salt

2

4

teaspoons black pepper

Combine all ingredients in crock. Cover and cook: Low – 8-10 hours OR 
High – 5 hours. Remove and shred meat to serve. Makes about 3 to 5 pounds
barbecue.

2

4

eggs, beaten

3

⁄

4

1

1

⁄

2

cups milk

3

⁄

4

1

1

⁄

2

cups dry bread crumbs

1

2

(1 oz) envelopes dry onion soup mix

2

4

pounds lean ground beef (8% fat)

To remove meat loaf when done, line crock with a wide strip of aluminum foil, com-
ing up the sides of crock. In a large bowl, combine eggs, milk, bread crumbs, and
soup mix. Mix well then add meat. Mix thoroughly then shape into a rectangle or
oval that won’t touch sides of crock. Place in crock. Cover and cook: Low – 6
hours OR High – 3 hours. Makes about 6 or 12 servings.

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