Crock-Pot Designer Serie Guide Du Propriétaire page 8

Programmable Next Gen-CN_IB.qxd
RECIPES
POT ROAST
Serves 6–10
2–4 pound beef chuck pot roast
1
/ cup flour
2
Kosher salt and pepper
3 carrots, sliced
3 potatoes, quartered
1. Coat roast with flour, salt, and pepper. Sear roast in a skillet on
stovetop (optional).
2. Place all vegetables in Crock-Pot
Add roast and spread mushrooms on top. Pour in liquid.
3. Cover and cook on Low for 10 hours or on High for 6 hours, or
until tender.
SAUSAGE AND MEATBALLS
Serves 8–10
3–5 pounds sausage
and meatballs, uncooked
6 cloves garlic,
peeled and chopped
1 28-ounce can
crushed tomatoes
1. Brown sausage and meatballs in a skillet on stovetop (optional).
2. Add all ingredients to Crock-Pot
grated cheese.
3. Cover and cook on Low for 8 hours or on High for 4 hours.
4. Serve with cooked pasta and grated cheese.
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2/25/10 12:23 PM Page 15
3 onions, sliced
2 stalks celery, sliced
1 cup mushrooms, sliced
1 cup beef broth or wine
slow cooker, except mushrooms.
TM
1–2 28-ounce cans plum tomatoes
in juice, chopped coarsely
1 bunch fresh basil
Cooked pasta
Grated cheese
TM slow cooker except pasta and
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RECIPES
BEEF STEW
Serves 6–8
2–4 pounds beef chuck stew meat,
cut into 1-inch cubes
1
/ cup flour
2
Kosher salt and pepper
3 cups beef broth
1 tablespoon Worcestershire sauce
1. Sprinkle flour, salt and pepper over meat. Place meat in Crock-
Pot TM slow cooker.
2. Add remaining ingredients and stir well.
3. Cover and cook on Low for 8–10 hours or on High for 6 hours, or
until meat is tender. Stir thoroughly before serving.
EASY, HEALTHY FISH FILLET
Serves 4–6
Kosher salt and pepper
2–3 pounds white fish
(cod, sea bass, tilapia or catfish), skinned
Fresh herbs (flat-leaf parsley, basil, tarragon,
savory or a combination of all)
1. Salt and pepper both sides of the fish and place in Crock-Pot
slow cooker. Cover top of fish with herbs and lemon slices, and
tuck some under fish.
2. Cover and cook on High for approximately 30–40 minutes, or
until no longer translucent. Cook times vary depending on
thickness of fish.
3. Remove lemon slices and top with salsa or tapenade.
3 cloves garlic, minced
2 bay leaves
6 small potatoes, quartered
2–3 onions, chopped
3 celery stalks, sliced
2–3 lemons,
thinly sliced
Prepared salsa or
olive tapenade
to garnish
TM
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