-E12-
-E13-
The following recipes in the manual are designed for a 4 quart slow
cooker. Based on your model increase recipe by half. The recipes in this
book may be used, as printed, in the 4, 4
1
⁄
2
, 5, 5
1
⁄
2
, 6 or 6
1
⁄
2
quart oval or
round Crock-Pot
®
slow cookers. Of course, larger roasts may be cooked in
the 5
1
⁄
2
, 6 and 6
1
⁄
2
quart unit and tips for these larger units are noted when
applicable by the recipe.
POT ROAST OF BEEF
3 medium potatoes, thinly sliced
1 teaspoon salt
2 large carrots, thinly sliced
1
⁄
2
teaspoon ground black pepper
1 onion, sliced
1
⁄
2
cup water or beef broth
1 (3 to 4-lb.) boneless beef rump roast
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 to 12
hours (
HIGH
: 5 to 6 hours).
HICKORY SMOKED BRISKET
1 (3 to 4-lb.) beef brisket
1
⁄
2
teaspoon each celery salt,
1
⁄
2
cup liquid smoke
garlic salt and onion powder
Place brisket on a large piece of aluminum foil. Sprinkle generously with
1
⁄
4
cup of liquid smoke and
1
⁄
2
teaspoon each of celery salt, garlic salt and
onion powder. Wrap well and put into stoneware. Cover and cook on
LOW
10 to 12 hours (
HIGH
: 4 to 6 hours). Slice brisket into thin slices. Serve
warm with juices poured over each slice.
THE RECIPES
THE RECIPES
CORNED BEEF AND CABBAGE
3 carrots, cut into thick slices
1 cup water
1 (3-lb.) corned beef brisket
1
⁄
2
to 1 small head cabbage, cut
2 medium onions, quartered
into wedges
Put all ingredients, except cabbage wedges in stoneware in order listed.
Cover and cook on
LOW
10 to 12 hours (
HIGH
: 5 to 6 hours). Add
cabbage wedges to liquid, pushing down to moisten. Turn to
HIGH
and
cook and additional 2 to 3 hours.
5
1
⁄
2
- 6
1
⁄
2
QUART UNITS:
You may cook 2
(3 lbs. each) corned beef briskets if desired. Add listed amounts of
vegetables and cook as directed.
FAJITA STEAK ROLLS
2 beef top round or flank steaks, about
2 tablespoons fresh cilantro, minced
1 to 1
1
⁄
2
-lbs. each, cut
1
⁄
4
-inch thick
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons lime juice
1 medium onion, chopped
1 jalapeño pepper, seeded and minced
1
⁄
2
cup chopped green bell pepper
1 can (2-oz.) chopped green chilies
1
⁄
2
cup chopped red bell pepper
1 cup salsa or picante sauce, divided
Rub both sides of meat with olive oil. Combine remaining ingredients
except salsa in mixing bowl and blend well. Measure out about half of
vegetable mixture and set aside 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 stoneware. Spoon
1
⁄
4
cup salsa evenly over beef rolls. Cover and cook on
LOW
for 8 to 10 hours
(
HIGH
: 4 to 5 hours). Meanwhile, stir
1
⁄
2
cup salsa into reserved vegetable
mixture. Cover and refrigerate. Spoon remaining
1
⁄
4
cup salsa over beef rolls
during last 15 minutes of cooking. Slice steaks into serving portions and
accompany with vegetable-salsa mixture.
Crockpot_4-6.5 QT_428-0887_10EFM1.qxd:Crockpot_4-6.5 QT_428-0887_10EFM1.qxd 4/20/10 4:46 PM Page 12
