Vegetables in the Water Pan

When cooking beef or lamb, put 1-1/2 to 2 lbs. of scrubbed new potatoes, or 4 to 6 quartered large red potatoes in the water pan. Add water to fill pan ¾ full and cook along with meat. Put whole peeled carrots or parsnips, quartered turnips or rutabagas, whole okra or mushrooms, peeled onions, chunks of squash or cabbage wedges in water pan and add enough water to cover. Cook along with meat for several hours.

If water cooks away but vegetables are almost tender, add just enough to cover bottom of water pan; vegetables will then roast to finish cooking. If a ham or pork roast or ribs are scheduled for the cooking grill, put some kraut, chopped apple, wine and caraway seed in the water pan, along with enough water to cover. Check after 3 hours of cooking and add more water, if necessary.