Rival Oval Crock-Pot, Owner'S Manual

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BARBEQUED RIBS
2 slabs pork spareribs (2.5 to 3 pounds each) 1⁄2 teaspoon salt
1
⁄
2
teaspoon ground black pepper 1 onion, sliced
1 jar (16 ounces) barbeque sauce
Rub each side of spareribs with salt and pepper. Cut ribs into serving portions. Place
ribs in broiler pan and broil 15 minutes or until browned. Drain. Put sliced onion in
stoneware. Place rib sections on top on onions, pour barbeque sauce on top. Cover
and cook on
LOW
8–10 hours (
HIGH
: 4–5 hours). Makes 3 to 4 servings.
PORK CHOPS ON RICE
1
⁄
2
cup brown rice
2
⁄
3
cup converted white rice
1
⁄
4
cup butter or margarine
1
⁄
2
cup chopped onion
1 can (14-oz.) sliced mushrooms, drained 1 teaspoon dried thyme, divided
1
⁄
2
teaspoon rubbed sage
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon ground black pepper 4 boneless pork chops,
3
⁄
4
" to 1" thick
1 can (10.5 ounces) beef consumme 2 tablespoons Worcestershire sauce
1
⁄
2
teaspoon paprika
1
⁄
4
teaspoon ground nutmeg
Spray inside of stoneware with non-stick vegetable coating. Combine white and
brown rice with butter in skillet. Saute over medium-high heat, stirring occasionally,
until rice is golden brown. Remove from heat and stir in onion, mushrooms,
1
⁄
2
teaspoon thyme, sage, salt and pepper. Pour rice mixture into stoneware. Arrange
chops over rice. Combine consumme and Worcestershire sauce and pour over
chops. Combine remaining thyme, paprika and nutmeg; sprinkle over chops. Cover
and cook on LOW 7–9 hours ( HIGH : 4–5 hours). Makes 4 to 6 servings.
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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.
FAJITA STEAK ROLLS
2 beef top round or flank steaks, 1 can (2 ounces) green chilies, chopped
about 1 to 1
1
⁄
4
pound each, cut
1
⁄
4
" thick 1 medium onion, chopped
1 tablespoon olive oil
1
⁄
2
cup red bell pepper, chopped
1
⁄
2
cup green bell pepper, chopped 2 cloves garlic, minced
2 tablespoons fresh cilantro, minced 1 jalepeno pepper, seeded and minced
2 tablespoons lime juice 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
1
⁄
2
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
Crock-Pot
®
slow cooker. Spoon
1
⁄
4
cup salsa evenly over beef rolls. Cover and cook on
LOW for 8–10 hours ( HIGH : 4–5 hours). Meanwhile, stir
1
⁄
4
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. Makes 8 servings.
THE RECIPES
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.
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