Crock-Pot SCVT650PS-CN Owner's Manual page 10

POT ROAST OF BEEF
1 (4 to 5-lb.) boneless beef rump roast
1 cup water or beef broth
1 ⁄ teaspoon salt
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2
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
⁄ green pepper, seeded and diced
1
4
1 can (28 ounces) whole tomatoes
⁄ cup tomato paste
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4
3 cloves garlic, minced
Thoroughly mix all ingredients except shrimp in Stoneware. Cover and cook on
HIGH 4 hours. One hour before serving, stir in uncooked shrimp. Cover and cook
until shrimp are pink and tender.
(Serves 4-6)
FAJITA STEAK ROLLS
3-4 beef top round or flank steaks, about
1 to 1 ⁄ -lbs. each, cut ⁄ -inch thick
1 1
2 4
2 tablespoons olive oil
1 large onion, chopped
1 cup chopped green bell pepper
1 cup chopped red bell pepper
Rub both sides of meat with olive oil. Combine remaining ingredients except salsa in
mixing bowl and blend well. Measure out about half of vegetable mixture and set
aside for later use. Spoon remaining vegetable mixture evenly over each steak. Roll
steaks, beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Place beef
rolls in stoneware. Spoon
LOW for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir 1 cup salsa into
reserved vegetable mixture. Cover and refrigerate. Spoon remaining
beef rolls during last 15 minutes of cooking. Slice steaks into serving portions and
accompany with vegetable-salsa mixture.
RECIPES
4-5 large carrots, thinly sliced
2 onions, sliced
⁄
1
2
1 tablespoon minced parsley
⁄
1
2
2 whole cloves
2 tablespoons salad oil
1 cup raw long-grain converted rice
1 pound fresh or frozen shrimp, shelled and cleaned
⁄
1
4
4 cloves garlic, minced
⁄
1
4
1-2 jalapeño peppers, seeded and minced
2 cans (2-oz.) chopped green chilies
2 cups salsa or picante sauce, divided
⁄ cup salsa evenly over beef rolls. Cover and cook on
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2
-E10-
teaspoon ground black pepper
teaspoon leaf thyme
cup fresh cilantro, minced
cup lime juice
⁄ cup salsa over
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2