Pot Roast - Crock-Pot COUNTDOWN 4-7 QUART PROGRAMMABLE COUNTDOWN SLOW COOKERS Owner's Manual

4-7 QT Countdown 08EM1:9100050002622
RECIPES

POT ROAST

Serves 6-10
2-4 pound beef chuck pot roast
½ cup flour
Kosher salt and pepper
3 carrots, sliced
3 potatoes, quartered
1. Coat roast with ½ 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.
SAUSAGE AND MEATBALLS
Serves 8-10
3-5 pounds sausage and meatballs,
uncooked
6 cloves garlic, peeled and chopped
1 28-ounce can crushed tomatoes
1. Brown sausage and meatballs in a skillet on stovetop (optional).
2. Add all ingredients to Crock-Pot
grated cheese.
3. Cover and cook on Low for 7-8 hours or on High for 4-5 hours.
4. Serve with cooked pasta and grated cheese.
6/2/08 9:43 AM Page 15
3 onions, sliced
2 stalks celery, sliced
1 cup mushrooms, sliced
1 cup beef broth or wine
® slow cooker, except mushrooms.
1-2 28-ounce cans plum tomatoes in juice,
chopped coarsely
1 bunch fresh basil
Cooked pasta
Grated cheese
® slow cooker except pasta and
-14-
RECIPES
BEEF STEW
Serves 6-8
2-4 pounds beef chuck stew meat,
cut into 1-inch cubes
½ cup flour
Kosher salt and pepper
3 cups beef broth
1 tablespoon Worcestershire sauce
1. Sprinkle flour, salt and pepper over meat. Place meat in
Crock-Pot slow cooker.
®
2. Add remaining ingredients and stir well.
3. Cover and cook on Low for 8-10 hours or on High for 5-6
hours, or until meat is tender. Stir thoroughly before serving.
EASY, HEALTHY FISH FILLET
Serves 4-6
Kosher salt and pepper
2-3 pounds white fish
(cod, sea bass, tilapia or catfish), skinned
Fresh herbs (flat-leaf parsley, basil, tarragon,
savory or a combination of all)
1. Salt and pepper both sides of the fish and place in Crock-Pot
slow cooker. Cover top of fish with herbs and lemon slices, and
tuck some under 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.
-15-
3 cloves garlic, minced
2 bay leaves
6 small potatoes, quartered
2-3 onions, chopped
3 celery stalks, sliced
2-3 lemons, thinly sliced
Prepared salsa or olive tapenade to garnish
®