SLOW COOKER RECIPES
POT ROAST
SERVES 6
Ingredients
3 - 4 lb. pot roast
large onion cut up
1 C. beef broth
1 lb. carrots cut in 2 inch pieces
4 - 5 potatoes cut up
salt and pepper
Directions
Brown pot roast in the pressure cooker by following the BROWNING instructions. Once browned,
remove pot roast from inner pot. Add vegetables to the pressure cooker. Top with roast and pour
beef broth over it. Salt and pepper to taste.
Cover with glass lid and program to SLOW COOK for 8 hours.
BBQ MEATLOAF
SERVES 4
Ingredients
2 - 2 1/2 lbs. ground beef
3/4 C. barbecue sauce
1 egg
1 C. crushed soda crackers
2 tsp. Worcestershire sauce
1/2 C. diced onion
1/2 tsp. salt
1/4 C. water
2 tsp. prepared mustard
2 Tbsp. brown sugar
1 Tbsp. vinegar
Directions
Mix all ingredients in a large bowl. Form into a meatloaf shape that will fit into your pressure
cooker. Cut a strip of foil to go under the meatloaf in the pressure cooker, leaving it long enough so
that you can use it to lift the meatloaf out when it is finished cooking.
After placing the meatloaf in pressure cooker, top the meatloaf with an additional 1/3 C. barbecue
sauce. Cover with glass lid and program to SLOW COOK for 8 - 9 hours.
CHICKEN MERLOT WITH MUSHROOMS
SERVES 4
Ingredients
2 1/2 to 3 lbs. boneless,
12 oz. sliced fresh mushrooms
skinless chicken thighs
1 large onion, peeled and chopped
2 garlic cloves, peeled and minced
3/4 C. low-sodium chicken broth
1 6-oz. can tomato paste
1/4 C. Merlot or any dry red wine, or
2 Tbsp. quick-cooking tapioca
additional chicken broth
2 Tbsp. chopped fresh basil
2 tsp. granulated sugar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 C. cooked noodles
2 Tbsp. freshly grated Parmesan cheese
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