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15.
14.
Portable Slow Cooker Use and Care Guide
BEEF POT ROAST
1(1
1
⁄
2 -
2 pound) rump or chuck roast
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon pepper
6medium potatoes, peeled and quartered
6 carrots, cut into 2-inch pieces
1small onion, halved and sliced
1cup beef broth
Sprinkle roast with salt and pepper. Place half of the vegetables in
bottom of Slow Cooker Stoneware Liner. Top with roast, then add
remaining vegetables and liquid. Cover and cook on HIGH for
6 to 8 hours or until the roast beef and vegetables test done.
Yield: 6 servings
SLOPPY JOES
3 pounds ground beef
1
1
⁄
2
cups finely chopped onions
1
1
⁄
2
cups finely chopped celery
2teaspoons salt
1 (15-ounce) can tomato sauce
1(33-ounce) bottle catsup
2teaspoons chili powder
2 teaspoons dry mustard
1
⁄
2
teaspoon paprika
1
⁄
2
teaspoon garlic powder
2 tablespoons brown sugar
1
1
⁄
2
tablespoons vinegar
1
⁄
2
cup dry Minute
®
tapioca
Brown ground beef, onion and celery in a skillet. Drain off grease.
Add browned beef mixture to the Slow Cooker and stir in remaining
ingredients. Cover and cook on LOW for 6 to 8 hours or on HIGH
for 3 to 4 hours.
Yield: 9
1
⁄
2
cups
SPAGHETTI SAUCE WITH MEATBALLS
Meatballs
1
1
⁄
2
pounds Italian sausage
1
⁄
2
medium onion, chopped
3 cloves garlic, minced
1 egg
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon pepper
3
⁄
4
cup Italian-style bread crumbs
1
⁄
2
cup Parmesan cheese, grated
Sauce
1
⁄
2
pound fresh mushrooms, sliced
1
⁄
2
medium onion, chopped
3 (15-ounce) cans diced tomatoes, Italian-style
2 (15-ounce) cans tomato sauce, Italian-style
1
⁄
4
cup chopped basil leaves
3
⁄
4
teaspoon dried oregano
1
⁄
2
teaspoon dried thyme
2tablespoons sugar
1
⁄
4
teaspoon crushed red pepper
1bay leaf
1
⁄
4
teaspoon salt
1
⁄
8
teaspoon pepper
Combine the meatball ingredients and form into 1
1
⁄
2
inch balls. Place
into Slow Cooker. Combine remaining sauce ingredients and pour over
meatballs. Cover and cook on LOW for 8 to 9 hours or until meat is
done. Remove bay leaf before serving.
Yield: 6 to 8 servings