Crock-Pot Classic 8 Quart - Manual (Page 7)

RECIPES
-12-
Pot Roast
Serves 8–10
4 pound beef chuck pot roast 3 onions, sliced
½ cup flour 3 stalks celery, sliced
Kosher salt and pepper 1 cup mushrooms, sliced
3 carrots, sliced 1 cup beef broth or wine
4 potatoes, quartered
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 8–10 hours or on High for 5–6 hours, or
until tender.
Sausage and Meatballs
Serves 8–10
5 pounds sausage and meatballs, 1–2 28-ounce cans plum tomatoes in juice,
uncooked chopped coarsely
6 cloves garlic, peeled and chopped 1 bunch fresh basil
1 28-ounce can crushed tomatoes Cooked pasta
Grated cheese
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.
RECIPES
-13-
Beef Stew
Serves 8–10
4 pounds beef chuck stew meat, 3 cloves garlic, minced
cut into 1-inch cubes 2 bay leaves
½ cup flour 6 medium potatoes, quartered
Kosher salt and pepper 3 onions, chopped
3 cups beef broth 3 celery stalks, sliced
1 tablespoon Worcestershire sauce
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 5–6
Kosher salt and pepper 3–4 lemons, thinly sliced
4 pounds white fish Prepared salsa or olive tapenade to garnish
(cod, sea bass, tilapia or catfish), skinned
Fresh herbs (flat-leaf parsley, basil, tarragon,
savory or a combination of all)
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.