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RECIPE 3-5 QT/L 6-7 QT/L 8 QT/L INSTRUCTIONS
Beef Pot 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
Roast 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” 3-4 carrots, cut in 1” 5-6 carrots, cut in 1”
(2.5 cm) pieces (2.5 cm) pieces (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 1.5 oz (40 g) envelope 2 1.5 oz (40 g) envelopes 4 1.5 oz (40 g) envelopes
chili seasoning chili seasoning chili seasoning
1 14.5 oz. (411 g) 2 14.5 oz. (411 g) 4 14.5 oz. (411 g)
can diced tomatoes can diced tomatoes can diced tomatoes
1 16 oz. (453 g) can kidney 2 16 oz. (453 g) can kidney 4 16 oz. (453 g) can kidney
beans, (drained and rinsed) beans, (drained and rinsed) beans, (drained and rinsed)
Whole 3 lb. (1.3 kg) whole chicken 4-6 lb (1.8-2.7 kg) whole chicken 7-8 lb (3.2-3.6 kg) whole chicken
Chicken 2 garlic cloves, peeled (or two 3 lb. [1.3 kg] chickens) 4 garlic cloves, peeled
1/2 lemon 3 garlic cloves, peeled 1 lemon, halved
1 bay leaf 1/2 lemon 3 bay leaves
1 teaspoon (5 ml) salt 2 bay leaves 1 tablespoon (10 ml) salt
1/2 teaspoon (2.5 ml) pepper 2 teaspoons (10 ml) salt 1-1/2 teaspoons (7.5 ml) pepper
1 teaspoon (5 ml) paprika 1 teaspoon (5 ml) pepper 2 teaspoons (10 ml) paprika
1-2 teaspoons (5-10 ml) paprika
For best results, fill the crock at least half-full but no more than one inch from rim. Always follow package directions.
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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. 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. 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).
Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
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