THE RECIPES
-7-
CLASSIC POT ROAST OF BEEF
1 (3 pound) boneless beef rump roast, brisket of shoulder
1
⁄
2
cup water or beef broth
2 medium potatoes, thinly sliced
2 large carrots, thinly sliced
1 onion, sliced
1 teaspoon salt
1
⁄
2
teaspoon ground black pepper
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
1 (3 pound) corned beef brisket
2 medium onions, quartered
1 cup water
1
⁄
2
to 1 small head cabbage, cut into wedges
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.
The oval Crock-Pot
®
slow cooker is perfect for so many of your favorite foods. Use the recipes in this
book as a guide, then adapt your favorite recipes or select a variety of new cuts or dishes to try.
FOR EXAMPLE:
• Bone-in cuts like ribs, loin cuts or turkey pieces fit easily. Spare ribs or country-style ribs, up to
2 slabs (2 to 3 pounds each) fit easily in the crock. Bone-in, 3 to 5 pounds, pork loin roasts or
hams may now be slow-cooked to perfection. Cook turkey legs, thighs and breasts, up to
approximately 6 pounds.
• No longer is there a need to cut or stack pieces of meat. The shape is natural for blade or arm
pot roasts, chops or ham steaks.
• If you prefer to select a smaller roast, ranging from 2 to 4 pounds, you can surround it with
plenty of vegetables. Surround pot roast with potatoes and carrots or cook plenty of cabbage
with corned beef.
• Specialty dishes such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed peppers, or
baked apples can be arranged in a single layer so they cook easily and serves attractively.
• Serving all of your favorite casseroles, soups and stews couldn’t be easier. The open area makes
this slow cooker a welcome guest on any buffet table.
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
®
slow cooker will depend on the specific cut, meat configuration and
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.
YOUR OVAL CROCK-POT
®
SLOW COOKER
-6-
TIME GUIDE
*Most uncooked meat and vegetable combinations will require at least 8 hours on
LOW
.
PASTA AND RICE
If recipe calls for cooking noodles, macaroni, etc., cook before adding to slow cooker. Don’t over-
cook — just till slightly tender. If cooked rice is called for, stir in with other ingredients; add
1
⁄
4
cup
extra liquid per
1
⁄
4
cup of raw rice. Use long grain converted rice for best results in all-day cooking.
LIQUIDS
Use less in slow cooking — usually about half the recommended amount. One cup liquid is enough
for any recipe unless it contains rice or pasta.
15 to 30 minutes
35 to 45 minutes
50 minutes to 3 hours
4 to 6 hours
6 to 10 hours
8 to 18 hours
1
1
⁄
2
to 2 hours
3 to 4 hours
4 to 6 hours
IF RECIPE SAYS:
COOK ON LOW:
OR COOK ON HIGH:
BEANS
Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the
beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes. Discard
water after boiling.
Beans must be softened completely before combining with sugar and/or acid foods. (Note: Sugar
and acid have a hardening effect on beans and will prevent softening.) After boiling beans 10
minutes, reduce heat, cover and allow to simmer 1 1⁄2 hours or until beans are tender. Soaking in
water, if desired, should be completed before boiling. Discard water after soaking or boiling.
SAUTEING VEGETABLES
Generally not necessary! Stir in chopped or sliced vegetables with other ingredients. Only exception:
eggplant should be parboiled or sauteed, due to strong flavor.
Since vegetables develop their full flavor potential with slow cooking, expect delicious results even
when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them
when possible.
HERBS AND SPICES
Leaf or whole herbs and spices are preferred, but their flavor power may increase — use half recom-
mended amount. If you use ground herbs and spices, add during last hour of cooking.
MILK
Milk, cream and sour cream tend to break down during extended cooking. When possible add
during last hour of cooking. Condensed soups may be substituted for milk, etc., and can cook for
extended times.
SOUPS
Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to stoneware; then
add water only to cover. If thinner soup is desired, add more liquid at serving time.
If milk-based recipes have no other liquid for initial cooking, add 1 or 2 cups water. Then during last
hour of cooking, stir in milk or cream as called for.
ADAPTING RECIPES
