POT ROAST
Serves 2-3
1 Kg beef chuck pot roast
¼ cup flour
Kosher salt and pepper
2 carrots, sliced
1 potato, quartered 1 onion, sliced
2 celery stalks, sliced
½ cup mushrooms, sliced
½ cup water, beef broth or wine
1. Coat roast with ¼-cup flour, salt, and pepper. Sear roast in a skillet on stovetop (optional).
2. Place all vegetables in Crock-Pot
®
slow cooker, except mushrooms. Add roast and spread
mushrooms on top. Pour in liquid.
3. Cover and cook on Low for 10-12 hours or on High for 6-8 hours, or until tender.
CHICKEN CACCIATORE
Serves 3-4
1 onion, thinly sliced
1,2 Kg chicken (breasts or thighs), skinned
2 cups chopped fresh or canned plum tomatoes
Kosher salt and pepper
2 cloves garlic, minced
½ cup dry white wine or broth
1 ½ tablespoon capers
10 pitted Kalamata olives, coarsely chopped
½ bunch flat-leaf parsley or basil, stemmed
and coarsely chopped
Cooked pasta
1. Place sliced onion in Crock-Pot
®
slow cooker and cover with chicken.
2. In a bowl stir together tomatoes, salt, pepper, garlic and white wine. Pour over chicken.
3. Cover and cook on Low for 5-6 hours or on High for 3-4 hours, or until chicken is tender.
4. Stir in capers, olives and fresh herbs just before serving.
5. Serve over cooked pasta.
Note: Cooking chicken on the bone versus boneless will increase cook time about 30 minutes
to 1 hour.
LEMON HERB ROASTED CHICKEN
Serves 2
1-1,4 Kg roasting chicken
½ cup onion, chopped
1 tablespoon butter
Juice of one lemon
½ teaspoon Kosher salt
1 tablespoon fresh parsley
¼ teaspoon dried thyme
¼ teaspoon paprika
1. Place the onion in the cavity of the chicken and rub the skin with butter. Place chicken in
Crock-Pot
®
slow cooker.
2. Squeeze lemon juice over chicken and sprinkle with remaining seasonings. Cover and cook on
Low 8-10 hours or on High 4-5 hours.
RECIPES
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