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THE RECIPES
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 (2 to 3-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).
LIQUIDS
Use less in slow cooking — usually about half the recommended amount. One cup of
liquid is enough for any recipe unless it contains rice or pasta.
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 the recommended 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
Crock-Pot
®
slow cooker; 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.
The recipes in this book may be used, as printed, in the 4 - 6
1
⁄
2
quart Crock-Pot
®
slow
cooker. For 2
1
⁄
2
quarts or smaller units, recipes may need to be halved.
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This guide is designed to help you adapt recipes to the Crock-Pot
®
slow cooker — your
own favorites and prized recipes collected from friends, food companies, newspapers
and magazines. Our aim is to save preparation time with fewer steps and dishes…and
to keep cooking simple. In most cases, all ingredients can go into your slow cooker in
the beginning and can cook all day. Many preparatory steps are unnecessary when
using the Crock-Pot
®
slow cooker. A few hints:
• Allow sufficient cooking time.
• Cook with cover on.
• Do not add as much water as some recipes indicate.
• Remember — liquids don’t “boil away” as in conventional cooking. Usually you’ll
have more liquid at the end of cooking instead of less.
• It’s “one-step” cooking: many steps in recipes may be deleted. Add ingredients to
the stoneware at one time and cook 8 to 12 hours (add any liquid last).
• Vegetables do not overcook as they do when boiled in your oven or on your range.
Therefore, everything can go into the Crock-Pot
®
slow cooker at one time.
EXCEPTION:
milk, sour cream or cream should be added during last hour of
cooking.
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 on rangetop before adding to
slow cooker. Don’t overcook — just until 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.
GUIDE TO ADAPTING YOUR OWN RECIPES
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
FOR OVEN SAYS:
COOK ON LOW
IN SLOW COOKER:
OR COOK ON HIGH IN
SLOW COOKER:
Q
“Can I cook a roast without adding water?”
A
Yes – if cooked on
LOW
. We recommend a small amount because the gravies are
especially tasty. The more fat or “marbling” the meat has, the less liquid you
need. The liquid is needed to properly soften and cook vegetables.
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