Crock-Pot SCCPBPP605 Notice D'utilisation page 7

1.1–2.3 kg pork loin, trimmed of fat
475–950 ml barbecue sauce
2–3 onions, chopped
6–8 hamburger buns or hard rolls
1. Place pork loin in Crock-Pot
2. Cover and cook on Low for 8 hours or on High for 4 hours, or until meat is tender.
3. Remove pork from Crock-Pot
with sauce.
4. Serve BBQ pulled pork on hamburger buns or hard rolls.
SAUSAGE AND MEATBALLS Serves 8–10
1.4–2.3 kg sausage and meatballs, uncooked
6 cloves garlic, peeled and chopped
2 x 400g can crushed tomatoes
1–2 800g cans plum tomatoes in juice, chopped coarsely
1 bunch fresh basil
Cooked pasta
Grated cheese
1. Brown sausage and meatballs in a frying pan on hob (optional).
2. Add all ingredients to Crock-Pot
3. Cover and cook on Low for 8 hours or on High for 4 hours.
4. Serve with cooked pasta and grated cheese.
BEEF BOURGUIGNON Serves 6-8
3 tablespoons flour
Sea salt and pepper
1.4 kg (3 lbs) beef chuck, cut into 2.5 cm (1 in) cubes
3 large carrots, peeled and sliced
1 medium onion, sliced
6 strips cooked bacon, cut into 2.5–5 cm (1–2 in) pieces
1 x 284 ml can beef broth
475 ml red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
3 sprigs fresh thyme, stemmed
1 bay leaf
450 g fresh mushrooms, sliced
2 large potatoes, cut into 2.5 cm (1 in) pieces
1. Coat beef in flour seasoned with salt and pepper. Sear beef in a pan on the hob (optional).
2. Place meat in Crock-Pot
slow cooker. Top with onion and barbecue sauce.
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slow cooker and shred with a fork. Add pork back into Crock-Pot
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slow cooker except pasta and grated cheese.
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RECIPES
slow cooker and add remaining ingredients.
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slow cooker and coat
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