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RECIPES
-14-
POT ROAST
Serves 6-10
2-4 pound beef chuck pot roast 3 onions, sliced
½ cup flour 2 stalks celery, sliced
Kosher salt and pepper 1 cup mushrooms, sliced
3 carrots, sliced 1 cup beef broth or wine
3 potatoes, quartered
1. Coat roast with ½ cup flour, salt, and pepper. Sear roast in a
skillet on stovetop (optional).
2. Place all vegetables in Crock-Pot
®
slow cooker, except mushrooms.
Add roast and spread mushrooms on top. Pour in liquid.
3. Cover and cook on Low for 10-12 hours or on High for 6-8
hours, or until tender.
SAUSAGE AND MEATBALLS
Serves 8-10
3-5 pounds sausage and meatballs, 1-2 28-ounce cans plum tomatoes in juice,
uncooked chopped coarsely
6 cloves garlic, peeled and chopped 1 bunch fresh basil
1 28-ounce can crushed tomatoes Cooked pasta
Grated cheese
1. Brown sausage and meatballs in a skillet on stovetop
(optional).
2. Add all ingredients to Crock-Pot
®
slow cooker except pasta and
grated cheese.
3. Cover and cook on Low for 7-8 hours or on High for 4-5 hours.
4. Serve with cooked pasta and grated cheese.
RECIPES
-15-
BEEF STEW
Serves 6-8
2-4 pounds beef chuck stew meat, 3 cloves garlic, minced
cut into 1-inch cubes 2 bay leaves
½ cup flour 6 small potatoes, quartered
Kosher salt and pepper 2-3 onions, chopped
3 cups beef broth 3 celery stalks, sliced
1 tablespoon Worcestershire sauce
1. Sprinkle flour, salt and pepper over meat. Place meat in Crock-
Pot
®
slow cooker.
2. Add remaining ingredients and stir well.
3. Cover and cook on Low for 8-10 hours or on High for 5-6
hours, or until meat is tender. Stir thoroughly before serving.
EASY, HEALTHY FISH FILLET
Serves 4-6
Kosher salt and pepper 2-3 lemons, thinly sliced
2-3 pounds white fish Prepared salsa or olive tapenade to garnish
(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.
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