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• No need to cut or stack pieces of meat. The shape is natural for blade or arm pot
roasts, chop or ham steaks.
• If you prefer to select a smaller roast, ranging from 2 to 4 pounds, you can
surround it with plenty of vegetables. Surround pot roast with potatoes and carrots
or cook plenty of cabbage with corned beef.
• Specialty dishes such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed
peppers, or baked apples can be arranged singled layer so they cook easily and
serve attractively.
Always remember, the size of the meat is just an estimate. The exact weight of a roast
that can be cooked in the oval Crock-Pot
®
slow cooker will depend on the specific cut,
meat configuration and bone structure. Do not overfill the bowl. Meat should be
positioned so that it rests in the stoneware and does not hold the lid up.
The recipes in this book may be used, as printed, in the 4
1
⁄2, 5, 5
1
⁄2, or 6 quart oval
Crock-Pot
®
slow cooker. Of course, larger roasts may be cooked in the 5
1
⁄2 and 6 quart
unit and tips for the 5
1
⁄2 and 6 quart units are noted when applicable by the recipe.
THE RECIPES
POT ROAST OF BEEF
1 (3 to 4-lb.) boneless beef rump roast 2 large carrots, thinly sliced
1
⁄2 cup water or beef broth 1 onion, sliced
1 teaspoon salt
1
⁄2 teaspoon ground black pepper
3 medium potatoes, thinly sliced
Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on
top of vegetables. Add liquid. Cover and cook on LOW 10 to 12 hours
(HIGH: 5 to 6 hours).
HICKORY SMOKED BRISKET
1 (3 to 4-lb.) beef brisket
1
⁄2 cup liquid smoke
1
⁄2 teaspoon each celery salt, garlic salt and onion powder
Place brisket on a large piece of aluminum foil. Sprinkle generously with
1
⁄4 cup of
liquid smoke and
1
⁄
2 teaspoon each of celery salt, garlic salt and onion powder. Wrap
well and put into stoneware. Cover and cook on LOW 8 to 12 hours (HIGH: 4 to 6
hours). Slice brisket into thin slices. Serve warm with juices poured over each slice.