Teriyaki Pork Roast

Pot Roast

Begin with a cross-rib roast.
Heat a small amount of oil in a large pot.
Add meat, and brown all sides.

Mix in :
2/3 cup water
1 envelope onion soup mix
½ packet au jus seasoning

To cook in crock pot, add desired veggies (carrots, potatoes, onions, all cut into wedges) to bottom of pot. Place roast on veggies, and pour liquid over top. Heat on low until meat reaches 165° and veggies are cooked through.

Gravy:
Strain juices, pour clear juices into saucepan and heat to boiling. Mix flour and water to form thickening. Add slowly to juices and boil until thick.

Bonnie's BBQ Beef

2 Chopped Onions
2 cups ketchup
2/3 cup chili sauce
2 cups beef broth
½ cup vinegar-part cider vinegar
½ cup brown sugar
6 Tbsp. Worcestershire sauce
2 Tbsp. prepared mustard
2 Tbsp. molasses
½ tsp. garlic
¼ tsp. liquid smoke
approximately 8 lbs shredded beef

• Slow cook beef, cool, and shred.
• Heat through in crock pot on low heat.

Sweet & Tangy Baked Beans

2 (15oz) cans Pork N’ Beans
½ cup ketchup
½ cup brown sugar
1 Tbsp. vinegar
½ tsp. dry mustard
½ tsp. Worcestershire sauce
6 strips cooked, crumbled bacon
1 onion, sliced in rings and sautéed

Bake 2 hours at 250°-300° or in a crock pot on high for 2-3 hours.
(The longer it simmers the better it tastes.)