12
RECIPES
Tender Pot roast
1
/
2
(3 pound) boneless chuck roast
1
/
8
teaspoon salt
1
/
2
tablespoon vegetable oil
1
/
8
cup
ketchup
1
/
8
cup red wine vinegar
1
/
8
cup dry red wine
1
tablespoon soy sauce
1
tablespoon Worcestershire sauce
1
/
2
teaspoon dried rosemary
1
/
4
teaspoon garlic powder
1
/
4
teaspoon dried mustard
1
/
2
tablespoon water
1
tablespoons water
4
cups hot cooked egg noodles or rice
Cut roast into small pieces. Brown in a skillet with salt and oil. Place meat in
aluminum insert. Combine ketchup and next 7 ingredients. Pour over the roast.
Cover and cook on
HIGH
for 3 to 3
1
/
2
hours or until roast is tender.
In a separate container combine fl our and water stirring until smooth. Add to meat
mixture. Cook uncovered for 10 to 15 minutes or until mixture thickens.
Serve over noodles or rice.
Combine all ingredients and place in aluminum insert. Stir well.
Cover and cook on
HIGH
for 4 to 5 hours, or cook on
HIGH
for 1 hour and reduce
to
LOW
and cook for 7 to 9 additional hours. Shred meat with forks and continue to
cook until thoroughly heated.
Serve over bread or toasted buns.
Slow Cooker Triple_201655_IM_US_V4_171215.indd 12
Slow Cooker Triple_201655_IM_US_V4_171215.indd 12
12/15/17 11:30 AM
12/15/17 11:30 AM
