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1. Coat the meat cubes in the flour. Heat the oil in a frying pan
and brown the meat, transfer to the crock pot.
2. Add all the vegetables uncooked to the crock pot and pour
in the red wine and beef stock. Add the salt and pepper
3. Place crock pot into heating base, cover and cook at
desired heat setting for time given.
BEEF ROAST WITH VEGETABLES (serves 8)
2kg Beef roast
Salt and pepper
1 Large onion, quartered or sliced
8 Carrots, cut into 2cm pieces
8 Medium potatoes, quartered and halved
125ml Water
Cook at: LOW for 9 to 10 hours or,
HI for 5 to 6 hours or,
AUTO for 7 to 8 hours.
1. If desired, brown roast in skillet over a medium heat on a hob
before placing in to the crock pot. Season as desired. Place
vegetables around roast. Add water.
2. Place pot into heating base, cover and cook at desired heat
setting for time given or until meat and vegetables are
tender. (Meat thermometer should read 170
o
F for well
done). Thicken juices with mixture of 2 tablespoons
cornstarch and 2 tablespoons water if desired. Set control to
HI and slowly stir mixture into juices until thickened.
IRISH STEW (serves 4)
2 Tablespoons oil
450g Potatoes, thinly sliced
675-1kg Middle end neck of lamb or mutton
3 Onions, thinly sliced
900ml Lamb stock
Pinch Salt and pepper
Cook at: LOW for 10 to 12 hours or,
HI for 7 to 8 hours or,
AUTO for 7 to 10 hours.
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