ENGLISH INSTRUCTIONS
8
COOKING CHART
RECIPE
3-5 QT/L
6-7 QT/L
8 QT/L
INSTRUCTIONS
Beef Pot
Roast
2 lb. (907 g)
beef pot roast
3-5 lb. (1.3-2.2
kg) beef pot
roast
4-6 lb. (1.8-2.7 kg)
beef pot roast
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, LOW for 10 hours
or until internal temperature
measures at least 160ºF
(71ºC) for medium. Cooking
on the LOW setting will result
in more tender meat.
1 teaspoon
(5 ml) salt
1-1/2
teaspoons
(7.5 ml) salt
2 teaspoons
(10 ml) salt
1/2 teaspoon
(2.5 ml) pepper
1 teaspoon
(5 ml) pepper
1 teaspoon (5 ml)
pepper
1/4 (60 ml) cup
beef broth/water
1/2 cup (125
ml) beef broth/
water
3/4 cup (175 ml)
beef broth/water
1/2 to 1
envelope dry
onion mix
1 envelope
dry onion mix
1 envelope dry
onion mix
1 onion,
quartered
2 onions,
quartered
3 onions,
quartered
2 potatoes,
quartered
3-4 potatoes,
quartered
5-6 potatoes,
quartered
2 carrots, cut
in 1” (2.5 cm)
pieces
3-4 carrots,
cut in 1” (2.5
cm) pieces
5-6 carrots, cut in
1” (2.5 cm) pieces
Chili
1 lb. (450 g)
ground beef
2 lb. (907 g)
ground beef
4 lb. (1.8 kg)
ground beef
1. Combine beef, chili
seasoning, diced tomatoes
and kidney beans in crock.
2. Cover and cook on HIGH
for 4 hours, LOW for 8 hours
or until temperature is at least
160ºF (71ºC).
1-1.5 oz (40 g)
envelope chili
seasoning
2-1.5 oz (40
g) envelopes
chili
seasoning
4-1.5 oz (40 g)
envelopes chili
seasoning
1-14.5 oz.
(411 g) can
diced tomatoes
2-14.5 oz.
(411 g)
can diced
tomatoes
4-14.5 oz. (411
g) can diced
tomatoes
1-16 oz.
(453 g) can
kidney beans,
(drained and
rinsed)
2-16 oz.
(453 g) can
kidney beans,
(drained and
rinsed)
4-16 oz. (453 g)
can kidney beans,
(drained and
rinsed)
Whole
Chicken
3 lb. (1.3 kg)
whole chicken
4-6 lb (1.8-2.7
kg) whole
chicken (or
two 3 lb. [1.3
kg] chickens)
7-8 lb (3.2-3.6 kg)
whole chicken
1. Remove giblets/neck from
cavity of chicken(s).
2. Place garlic, lemon and bay
leaf in chicken cavity.
3. Season chicken(s) with
salt and pepper.
4. Place chicken(s) in crock
and sprinkle with paprika.
5. Cover and cook on HIGH
for 4 hours, LOW for 8 hours
or until internal temperature
measures at least 165ºF
(74ºC).
2 garlic cloves,
peeled
3 garlic
cloves,
peeled
4 garlic cloves,
peeled
1/2 lemon
1/2 lemon
1 lemon, halved
1 bay leaf
2 bay leaves
3 bay leaves
1 teaspoon
(5 ml) salt
2 teaspoons
(10 ml) salt
1 tablespoon
(10 ml) salt
1/2 teaspoon
(2.5 ml) pepper
1 teaspoon
(5 ml) pepper
1-1/2 teaspoons
(7.5 ml) pepper
1 teaspoon (5
ml) paprika
1-2
teaspoons
(5-10 ml)
paprika
2 teaspoons
(10 ml) paprika
