Pot Roast - Crock-Pot SCCPBPP605 Owner's Manual

RECIPES

POT ROAST

Serves 6–10
0.9-1.8 kilograms beef chuck pot roast
3 onions, sliced
120 grams flour
2 stalks celery, sliced Sea salt and pepper
240 grams mushrooms, sliced
3 carrots, sliced
240mililitres beef stock or wine
3 potatoes, quartered
1. Coat roast with ½ cup flour, salt, and pepper. Sear roast in a skillet on hob (optional).
2. Place all vegetables in Crock-Pot slow cooker, except mushrooms. Add roast and spread
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mushrooms on top. Pour in liquid.
3. Cover and cook on Low for 10 hours or on High for 6 hours, or until tender.
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SAUSAGE AND MEATBAllS
Serves 8–10
1.4-2.3 kilograms sausage and meatballs, uncooked 6 cloves garlic, peeled and chopped
1 800 gram can crushed tomatoes
1–2 800 gram cans plum tomatoes in juice, chopped coarsely 1 bunch fresh basil
Cooked pasta
Grated cheese
1. Brown sausage and meatballs in a skillet on hob (optional).
2. Add all ingredients to Crock-Pot slow cooker except pasta and grated cheese.
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3. Cover and cook on Low for 8 hours or on High for 4 hours.
4. Serve with cooked pasta and grated cheese.
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