Black+Decker MC1100SD Manual De Uso Y Cuidado página 16

BEEF POT ROAST DINNER
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 Multicooker cooking
pot. Season beef with salt and pepper. Place on top of vegetables. Add
remaining vegetables around the meat.
Combine remaining ingredients. Pour over beef. Cover with glass lid.
Switch the Multicooker On, turn the function knob to the slow cooker setting
of Low and cook for 8 hours or 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 Multicooker cooking pot.
Season pork with salt and pepper; place on top of onions, fat side up.
Combine remaining ingredients. Pour over pork. Cover with glass lid.
Switch the Multicooker On with the cooking pot in place; turn function knob
to the slow cooker setting of High and cook for 5 hours or until pork shreds
easily with a fork.
Remove meat and allow to rest 5 minutes. Using 2 forks, shred pork and mix
with sauce from the cooking pot before serving.
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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