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RECIPE
3–5 QT/L
6–7 QT/L
INSTRUCTIONS
Beef Pot
Roast
2 lb. (907 g) beef pot roast
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) pepper
1/4 cup (59 ml) beef broth/water
1/2 to 1 envelope dry onion mix
1 onion, quartered
2 potatoes, quartered
2 carrots, cut in 1-inch (2.5-cm) pieces
3–5 lb. (1.4–2.3 kg) beef pot roast
1.5 teaspoons (7.5 ml) salt
1 teaspoon (5 ml) pepper
1/2 cup (118 ml) beef broth/water
1 envelope dry onion mix
2 onions, quartered
3–4 potatoes, quartered
3–4 carrots, cut in 1-inch (2.5-cm) pieces
1. Season roast with salt and pepper.
2. Over medium-high heat, brown roast on all sides.
3. Place vegetables in crock.
4. Place roast on top of vegetables.
5. Sprinkle with onion soup mix.
6. Drizzle beef broth over meat and vegetables.
7. Cover and cook on HIGH for 5 hours or LOW for 10 hours, until internal
temperature measures at least 160°F (71°C) for medium. Cooking on the
LOW setting will result in more tender meat.
Chili
1 lb. (454 g) ground beef
1 1.5-oz (43-g) envelope chili seasoning
1 14.5-oz. (411-g) can diced tomatoes
1 16-oz. (454-g) can kidney beans,
drained and rinsed
2 lb. (907 g) ground beef
2 1.5-oz (43-g) envelopes chili seasoning
2 14.5-oz. (411-g) can diced tomatoes
2 16-oz. (454-g) can kidney beans,
drained and rinsed
1. Combine beef, chili seasoning, diced tomatoes, and kidney beans in
crock.
2. Cover and cook on HIGH for 4 hours or LOW for 8 hours, until temperature
is at least 160°F (71°C).
For best results, fill the crock at least half-full but no more than one inch from rim.
Always follow package directions.
Visit
www.foodsafety.gov
for more information on safe internal cooking temperatures.
Cooking Chart
Содержание Wrap & Serve 33760
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