Rival Crock-Pot 5070, Owner'S Manual

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• No need to cut or stack pieces of meat. The shape is natural for blade or arm pot
roasts, chop 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 singled layer so they cook easily and
serve attractively.
Always remember, the size of the meat is just an estimate. The exact weight of a roast
that can be cooked in the 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 stoneware and does not hold the lid up.
The recipes in this book may be used, as printed, in the 7 to 8 quart oval Crock-Pot ®
slow cooker.
THE RECIPES
POT ROAST OF BEEF
1 (4 to 5-lb.) boneless beef rump roast 4-5 large carrots, thinly sliced
1 cup water or beef broth 2 onions, sliced
1 1/2 teaspoon salt 1⁄2 teaspoon ground black pepper
6 medium potatoes, thinly sliced
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).
JAMBALAYA
2 cups diced boiled ham 1 tbsp. minced parsley
2 medium onions, coarsely chopped 1/2 tsp. leaf thyme
2 stalks celery, sliced 2 whole cloves
1/4 green pepper, seeded and diced 2 tablespoons salad oil
1 can (28 ounces) whole tomatoes 1 cup raw long-grain converted rice
1/4 cup tomato paste 1 pound fresh or frozen shrimp, shelled
and cleaned
3 cloves garlic, minced
Thoroughly mix all ingredients except shrimp in Stoneware. Cover and cook for 4
hours. One hour before serving, stir in uncooked shrimp. Cover and cook until
shrimp are pink and tender.
Serves 4 to 6.