Crock-Pot SCCPRC507B Instruction Manual page 8

POT ROAST Serves 3–5
•
800g - 1kg shoulder of beef
•
1½ onions, sliced
•
Flour
•
1 stalk celery, sliced
•
Sea salt and pepper
•
120g mushrooms, sliced
•
1½ carrots, sliced
• 120ml beef stock or wine
•
1½ potatoes, peeled and quartered
1. Coat beef in flour seasoned with salt and pepper. Sear roast in a frying pan on hob (optional).
2. Place all vegetables in Crock-Pot
mushrooms on top. Pour in liquid.
3. Cover and cook on Low for 10 hours or on High for 6 hours, or until tender.
BEEF STEW Serves 3–4
•
500-600g shoulder beef, cubed
•
Flour
•
Sea salt and pepper
• 350ml beef stock
•
7.5ml Worcestershire sauce
•
1½ cloves garlic, chopped
•
1 bay leaf
•
3 small potatoes, peeled and quartered
•
1-1½ onions, chopped
•
1½ celery stalks, sliced
1. Sprinkle flour, salt and pepper over meat. Place meat in Crock-Pot
2. Add remaining ingredients and stir well.
3. Cover and cook on Low for 8–10 hours or on High for 6 hours, or until meat is tender. Stir thoroughly before serving.
EASY, HEALTHY FISH FILLET Serves 2-3
•
Sea salt and pepper
•
500g white fish (cod, sea bass, etc), skinned
•
Fresh herbs (parsley, basil, tarragon, etc.)
•
1-1½ lemons, thinly sliced
•
Prepared salsa or olive tapenade to garnish
1. Season both sides of the fish and place in Crock-Pot
place some under the 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.
slow cooker, except mushrooms. Add roast and spread
®
slow cooker. Cover top of fish with herbs and lemon slices, and
®
8
slow cooker.
®