Baby Back Ribs; Pot Roast - Crock-Pot CLASSIC 2-3.5 QUART SLOW COOKER Owner's Manual

2-3.5 QT Removable Stoneware 08EM1.qxd:9100050002419
RECIPES
SPINACH AND ARTICHOKE DIP
Serves 8-10
16 ounces mozzarella cheese, shredded
8 ounces Parmesan cheese, grated
8 ounces mayonnaise
8 ounces artichoke hearts, drained and chopped
8 ounces chopped spinach
1. Place all ingredients except pita bread in Crock-Pot
cooker and mix thoroughly. Cover and cook on High for 1
hour, or until cheese is melted.
2. Mix again, turn to Warm and serve with pita bread.

BABY BACK RIBS

Serves 2
1 rack baby back ribs, cut into 3-4 pieces
1 cup barbecue sauce
1. Place ribs in Crock-Pot ® slow cooker. Top with onion
and barbecue sauce.
2. Cover and cook on Low for 7-8 hours or on High for
4-5 hours, or until meat is tender.
5/12/08
1 red pepper, seeded and finely
chopped
3 small cloves garlic, minced
Pita bread, sliced into triangles for
serving
slow
®
1 medium onion, chopped
-10-
11:32 AM Page 11
RECIPES
BEEF STEW
Serves 3-4
2 pounds beef chuck stew meat,
cut into 1-inch cubes
¼ cup flour
Kosher salt and pepper
1½ cups beef broth
1 teaspoon Worcestershire sauce
1. Mix flour, salt and pepper together and coat meat.
2. Place meat in Crock-Pot ® slow cooker and add remaining ingredients.
3. Cover and cook on Low for 10 to 12 hours or on High for 5 to
6 hours. Stir thoroughly before serving.

POT ROAST

Serves 2-3
1-2 pound beef chuck pot roast
¼ cup flour
Kosher salt and pepper
1-2 carrots, sliced
1 potato, quartered
1. Coat roast with ¼ cup flour, salt, and pepper. Sear roast in a
skillet on stovetop (optional).
2. Place all vegetables in Crock-Pot
Add roast and spread mushrooms on top. Pour in liquid.
3. Cover and cook on Low for 10-12 hours or on High for 6-8
hours, or until tender.
1 clove garlic, minced
1 bay leaf
2 potatoes, cut into 1-inch pieces
1 onion, chopped
1 stalk celery, sliced
1 onion, sliced
2 celery stalks, sliced
½ cup mushrooms, sliced
½ cup water, beef broth or wine
® slow cooker, except mushrooms.
-11-