Crock-Pot 3850 Manual page 6

NOTE: For units less than 4 quarts, you will need to reduce the ingredients
by half. See bottom of your unit for model number.
POT ROAST OF BEEF
2 to 3 potatoes, sliced
2 to 3 carrots, sliced
1 to 2 onion, sliced
Put vegetables in bottom of stoneware. Salt and pepper meat to taste, put in
pot. Add liquid. Cover; cook on LOW 10 to 12 hours. (HIGH: 5 to 6 hours.)
Remove meat and vegetables with spatula and thicken for gravy if desired (see
"HIINTS" page 4). Without Vegetables: Season roast with salt and pepper and
any other favorite seasonings. Add no liquid. Cook as directed.
HEARTY BEEF STEW
1 1/2 to 2 pounds stew beef,
cut in 1-inch cubes
4 to 5 carrots, sliced
1 small onion, diced
salt and papper to taste
Trim all fat from meat. Put all ingredients in stoneware and mix. Cover and cook
on LOW 8 to 10 hours. (HIGH: 4 to 5 hours).
CHICKEN CACCITORE
1 medium onion, thinly sliced
3-lb. chicken, cut up
2 cans (6-oz. each) tomato paste
1 can (4-oz.) sliced mushrooms, drained 1/2 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon papper
THE RECIPES
Salt and pepper to taste
2 puond beef roast
1/2 cup beef broth
1 can (28-oz.) tomatoes
2 to 3 stalks celery, sliced
1/4 cup quick-cooking tapioca
1 whole clove (optional)
2 bay leaves
2 cloves garlic, minced
2 teaspoon oregano leaves
1/2 teaspoon basil leaves
1 bay leaf
1/2 cup dry white wine
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