THE RECIPES
-7-
POT ROAST OF BEEF
1 (3 to 4 pounds) boneless beef rump roast, brisket of shoulder
1
⁄
2
cup water or beef broth
3 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.
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
®
