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Stuffed Green Peppers
Yield: 4 servings
4 large green peppers
1 lb lean ground beef
1
⁄
4
cup chopped onion
1 tsp salt
1 clove garlic, minced
1 tsp Italian seasoning
1 (12-oz) can whole kernel corn, drained
1 tbsp Worcestershire
®
sauce
1 tsp dry mustard
1 (10-oz) can condensed cream of tomato soup
1. Cut top off peppers, remove core and seeds.
2. Combine beef, onion, salt, garlic, seasoning and corn. Stuff into peppers.
Put upright in Slow Cooker.
3. Combine remaining ingredients and pour over peppers.
4. Cover and cook on LOW for 9-10 hours.
Corned Beef
Yield: 6-8 servings
1 (3 - 4-lbs) corned beef brisket
1 cup chopped onions
2 cloves garlic, minced
1. Trim excess fat from brisket and cut to fit into Slow Cooker.
2. Add onions, garlic, and enough water to barely cover meat.
3. Cover and set control dial to HIGH. Corned beef will be done in
11 - 12 hours, or when the corned beef is tender.
ENTREES
Beef Pot Roast
Yield: 16 - 20 servings
1 (5-lbs) rump or chuck roast
1
1
⁄
2
tsp salt
1
1
⁄
4
tsp pepper
6 medium potatoes, peeled and quartered
8 carrots, cut into 2-inch pieces
2 medium onions, halved
1 cup water or beef broth
1. Sprinkle roast with salt and pepper.
2. Place half of vegetables in bottom of the Slow Cooker. Top with roast, then
add remaining vegetables and liquid.
3. Cover and set control dial to HIGH. Beef pot roast will be done in
7 - 8 hours, or when Roast Beef and vegetables test done.
Roast Beef
Yield: 8-10 servings
1 (3-lbs) chuck or round roast
1 (10-oz) can condensed French onion soup
1. Place roast in Slow Cooker and pour onion soup over roast.
2. Cover and cook on HIGH for 7-8 hours or until tender.
MAXSC5W Use and Care Guide15.