Corned Beef And Cabbage - Rival Oval Crock-Pot Owner's Manual

Always remember, the size of the meat is just an estimate. The exact weight of a roast that can be
cooked in an oval Crock-Pot
bone structure. Do not overfill the bowl. Meat should be positioned so that it rests in the the
stoneware and does not hold the lid up.
CLASSIC POT ROAST OF BEEF
1 (3 pound) boneless beef rump roast, brisket of shoulder
⁄ cup water or beef broth
1
2
2 large carrots, thinly sliced
1 teaspoon salt
Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on
top of vegetables. Add liquid. Cover and cook on LOW 10–12 hours
(HIGH: 5–6 hours). Makes 12 to 14 servings.

CORNED BEEF AND CABBAGE

3 carrots, cut into thick slices
2 medium onions, quartered
⁄ to 1 small head cabbage, cut into wedges
1
2
Put all ingredients, except cabbage wedges in slow cooker in order listed.
Cover and cook on LOW 8–10 hours (HIGH: 5–6 hours). Add cabbage wedges to
liquid, pushing down to moisten. Turn to HIGH and cook and additional 2–3 hours.
Makes 12 to 14 servings.
FAJITA STEAK ROLLS
2 beef top round or flank steaks,
about 1 to 1 ⁄ pound each, cut
1
4
1 tablespoon olive oil
⁄ cup green bell pepper, chopped
1
2
2 tablespoons fresh cilantro, minced
2 tablespoons lime juice
Rub both sides of meat with olive oil. Combine remaining ingredients except salsa in
mixing bowl and blend well. Measure out about
for later use. Spoon remaining vegetable mixture evenly over each steak. Roll steaks,
beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Place beef rolls in
Crock-Pot slow cooker. Spoon
®
LOW for 8–10 hours (HIGH: 4–5 hours). Meanwhile, stir
vegetable mixture. Cover and refrigerate. Spoon remaining
during last 15 minutes of cooking. Slice steaks into serving portions and accompany
with vegetable-salsa mixture. Makes 8 servings.
slow cooker will depend on the specific cut, meat configuration and
®
THE RECIPES
⁄ " thick
1
4
⁄ cup salsa evenly over beef rolls. Cover and cook on
1
4
-E8-
2 medium potatoes, thinly sliced
1 onion, sliced
⁄ teaspoon ground black pepper
1
2
1 (3 pound) corned beef brisket
1 cup water
1 can (2 ounces) green chilies, chopped
1 medium onion, chopped
⁄ cup red bell pepper, chopped
1
2
2 cloves garlic, minced
1 jalepeno pepper, seeded and minced
1 cup salsa or picante sauce, divided
⁄ of vegetable mixture and set aside
1
2
⁄ cup salsa into reserved
1
4
⁄ cup salsa over beef rolls
1
4