Crock-Pot SCCPVC609-SC Owner's Manual And Cooking Manual page 21

Beef and Pork
Mushroom Veal Roast
2 oz. dried porcini mushrooms
1 cup hot water
2 14 ½ oz. cans chicken broth
6 tbs. dry sherry
4 1 ½ oz. packages cream of mushroom soup mix
1 lb. button mushrooms, sliced
2 red peppers, diced
2 small leeks, trimmed and thinly sliced
3-4 lb. veal shoulder or round bone roast
Soak the dried mushrooms in a bowl filled with water for 20 minutes, or
until soft. Stir in the broth, sherry and soup mix and stir well. Place the
roast in the Crock-Pot ® Slow Cooker and add the mixture, mushrooms
and leeks. Cook on Low for 8 to 9 hours or on High for 4-5 hours.
Recommended Unit Size: 3 - 6 Quarts.
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Beef and Pork
Coq Au Vin
5 slices bacon, diced
⅔ cup green onion, sliced
6 chicken breast halves
1 onion, chopped
¼ lb. whole mushrooms
8 small new potatoes
1 clove garlic, minced
1 tsp. salt
½ tsp. pepper
½ tsp. dried thyme
½ cup chicken broth
½ cup Burgundy wine
In a large skillet, sauté the diced bacon and green onions until the bacon
is crisp. Remove and drain well, then add the chicken breast to the skillet
and brown them well on both sides. Remove the chicken and set it aside.
Put the onion, mushrooms, potatoes and garlic in the Crock-Pot
Cooker. Add the browned chicken pieces, bacon and green onions, salt,
pepper, thyme and chicken broth. Cover and cook on Low for 8 hours
or on High for 4 hours. Add the Burgundy wine during the last hour of
cooking.
Recommended Unit Size: 5 - 7 Quarts.
Slow
®
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