Crock-Pot Slow Cooker Cookbook And Owner's Manual page 14

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Beef and Pork
Rosemary Pork and Mushrooms with
Shallots
1 tbs. oil
1 cup shallots, chopped
2 lbs. boneless pork shoulder, sliced into 1/2 inch slices
2 cups mushrooms, sliced
1 tbs. fresh rosemary
1 tsp. salt
1 tsp. black pepper
1 14 oz. can diced tomatoes
Heat the oil in a skillet and brown the pork. Remove and drain
excess oil and place the pork in the Crock-Pot
remaining ingredients and stir. Cover and cook on Low for 8 hours
or on High for 4 hours.
Recommended Unit Size: 3 - 6 Quarts
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® Slow Cooker. Add the
Beef and Pork
Spicy Beef Roast
3 lb. round tip roast
1 tbs. cracked black peppercorns
3 cloves garlic, minced
3 tbs. Balsamic vinegar
1/4 cup soy sauce
2 tbs. Worcestershire sauce
2 tsp. dry mustard
Rub the cracked pepper and garlic into the roast. Place the roast in
the Crock-Pot Slow Cooker and make several shallow slits in the
®
top of the roast. In a small bowl, combine the remaining ingredients
and pour over the meat. Cover; cook on Low for 8 to 10 hours or
on High for 4 to 5 hours.
Recommended Unit Size: 3 - 6 Quarts
25