Crock-Pot SCCPVC609-SC Owner's Manual And Cooking Manual page 15

Beef and Pork
Classic Marinara Sauce
1 lb. ground beef
½ lb. Italian sausage
1 cup onion, chopped
2 garlic cloves, minced
2 16 oz. can chopped tomatoes
2 16 oz. cans tomato sauce
20 button mushrooms, chopped
1 cup green pepper, chopped
2 bay leaves
1 tsp. oregano
½ tsp. basil
¼ tsp. pepper
salt to taste
In a skillet, cook the ground beef, sausage, onion and garlic until the
meat is brown and onion is tender; drain off the fat. In the
Crock- Pot Slow Cooker, combine the tomatoes, tomato sauce,
®
mushrooms, green pepper, bay leaf, oregano, basil, pepper and salt. Stir
in the meat mixture. Cover; cook on Low for 10 to 12 hours or on High
for 5 to 6 hours. Remove bay leaves and serve over hot spaghetti.
Recommended Unit Size: 3 - 6 Quarts.
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Beef and Pork
America's Favorite Pot Roast
3 ½ to 4 lbs. boneless pot roast
¼ cup flour
2 tsp. salt
⅛ tsp. pepper
3 carrots, chopped
3 potatoes, peeled and quartered
2 small onions, sliced
1 stalk celery, chopped
10 button mushrooms, sliced
Trim all excess fat from the roast, brown and drain. Combine ¼ cup
flour, salt and pepper and coat meat with the flour mixture. Place all
vegetables except mushrooms in the Crock-Pot
with the roast. Spread mushrooms evenly over the top of the roast.
Cover and cook on Low for 10 to 12 hours or on High for 4-6 hours.
Recommended Unit Size: 4 - 7 Quarts.
Slow Cooker and top
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