The Recipes; Pot Roast Of Beef; Jambalaya - Rival Crock-Pot 5070 Owner's Manual

• No need to cut or stack pieces of meat. The shape is natural for blade or arm pot
roasts, chop or ham steaks.
• If you prefer to select a smaller roast, ranging from 2 to 4 pounds, you can
surround it with plenty of vegetables. Surround pot roast with potatoes and carrots
or cook plenty of cabbage with corned beef.
• Specialty dishes such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed
peppers, or baked apples can be arranged singled layer so they cook easily and
serve attractively.
Always remember, the size of the meat is just an estimate. The exact weight of a roast
that can be cooked in the oval Crock-Pot
meat configuration and bone structure. Do not overfill the bowl. Meat should be
positioned so that it rests in the stoneware and does not hold the lid up.
The recipes in this book may be used, as printed, in the 7 to 8 quart oval Crock-Pot
slow cooker.

POT ROAST OF BEEF

1 (4 to 5-lb.) boneless beef rump roast
1 cup water or beef broth
1 1/2 teaspoon salt
6 medium potatoes, thinly sliced
Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on
top of vegetables. Add liquid. Cover and cook on LOW 10 to 12 hours
(HIGH: 5 to 6 hours).

JAMBALAYA

2 cups diced boiled ham
2 medium onions, coarsely chopped
2 stalks celery, sliced
1/4 green pepper, seeded and diced
1 can (28 ounces) whole tomatoes
1/4 cup tomato paste
and cleaned
3 cloves garlic, minced
Thoroughly mix all ingredients except shrimp in Stoneware. Cover and cook for 4
hours. One hour before serving, stir in uncooked shrimp. Cover and cook until
shrimp are pink and tender.
Serves 4 to 6.
® slow cooker will depend on the specific cut,

THE RECIPES

4-5 large carrots, thinly sliced
2 onions, sliced
1⁄2 teaspoon ground black pepper
1 tbsp. minced parsley
1/2 tsp. leaf thyme
2 whole cloves
2 tablespoons salad oil
1 cup raw long-grain converted rice
1 pound fresh or frozen shrimp, shelled
-7-
®