Black+Decker SCD1007 Manual De Uso Y Cuidado página 13

BEEF POT ROAST
Servings: 8 to 10
Ingredients:
6 medium carrots, cut in 2 ½ inch
pieces (about 2 cups)
4 medium potatoes, quartered
1 bag (20 oz .) frozen pearl onions
4 large cloves garlic, chopped
4 lb . boneless bottom round roast
Directions:
Place half of the vegetables on bottom the Black+Decker Slow Cooker
stoneware pot . Season beef with salt and pepper . Place on top of vegetables .
Add remaining vegetables . Spread around roast .
In measuring cup or bowl, combine remaining ingredients; stir to blend . Pour
over beef . Cover with glass lid .
Cook on HIGH for 6 hours, until beef is tender .
SHREDDED PORK SANDWICHES
Servings: 12
Ingredients:
2 large Vidalia onions, sliced
3 ½ lb . fresh pork butt or loin
½ tsp . salt
¼ tsp . coarse black pepper
1 cup barbecue sauce
1 cup beef broth
Directions:
Place onions in bottom of the Black+Decker Slow Cooker stoneware pot .
Then season pork with salt and pepper and place on top of onions, fat side up .
In large measuring cup or bowl, combine remaining ingredients; stir to blend .
Pour over pork . Cover and cook on HIGH for 5 hours or until pork shreds
easily when touched with a fork .
Place pork on cutting board and allow to rest 5 minutes . Using 2 forks, shred
pork . Return the meat to the slow cooker
Serve warm on buns topped with coleslaw .
½ tsp . salt
¼ tsp . coarsely ground pepper
1 envelope beef onion soup mix
1 cup beef broth
1 ½ tsp . herbs de Provence
½ tsp . dried thyme
¼ cup honey
¼ cup fresh lime juice
¼ cup spicy brown mustard
2 Tbsp . tomato paste
Hamburger buns
Cole slaw
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