User Manual

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RECIPES
POT ROAST
Serves 6-10
1. Coat roast with ½ cup flour, salt, and pepper. Sear roast in a skillet
on stovetop (optional).
2. Place all vegetables in Crock-Pot
®
slow cooker, except mushrooms.
Add roast and spread mushrooms on top. Pour in liquid.
3. Cover and cook on Low for 10–12 hours or on High for 6–8 hours,
or until tender.
SAUSAGE AND MEATBALLS
Serves 8–10
1. Brown sausage and meatballs in a skillet on stovetop (optional).
2. Add all ingredients to Crock-Pot
®
slow cooker except pasta and
grated cheese.
3. Cover and cook on Low for 7–8 hours or on High for 4–5 hours.
4. Serve with cooked pasta and grated cheese.
2–4 pound beef chuck pot roast
½ cup flour
Kosher salt and pepper
3 carrots, sliced
3 potatoes, quartered
3 onions, sliced
2 stalks celery, sliced
1 cup mushrooms, sliced
1 cup beef broth or wine
3–5 pounds sausage and
meatballs, uncooked
6 cloves garlic, peeled and
chopped
1 28 -ounce can crushed
tomatoes
1–2 28 -ounce cans plum
tomatoes in juice,
chopped coarsely
1 bunch fresh basil
Cooked pasta
Grated cheese
RECIPES
BEEF STEW
Serves 6-8
1. Sprinkle flour, salt and pepper over meat. Place meat in Crock-Pot
®
slow cooker.
2. Add remaining ingredients and stir well.
3. Cover and cook on Low for 8–10 hours or on High for 5–6 hours, or
until meat is tender. Stir thoroughly before serving.
EASY, HEALTHY FISH FILLET
Serves 4–6
1. Salt and pepper both sides of the fish and place in Crock-Pot
®
slow
cooker. Cover top of fish with herbs and lemon slices, and tuck some
under fish.
2. Cover and cook on High for approximately 30–40 minutes, or until
no longer translucent. Cook times vary depending on thickness of
fish.
3. Remove lemon slices and top with salsa or tapenade.
2–4 pounds beef chuck stew
meat, cut into 1-inch cubes
½ cup flour
Kosher salt and pepper
3 cups beef broth
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
2 bay leaves
6 small potatoes, quartered
2–3 onions, chopped
3 celery stalks, sliced
Kosher salt and pepper
2–3 pounds white fish (cod, sea
bass, tilapia or catfish), skinned
Fresh herbs (flat-leaf parsley,
basil, tarragon, savory or a
combination of all)
2–3 lemons, thinly sliced
Prepared salsa or olive
tapenade to garnish
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