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11.
BEEF POT ROAST
1 5-pound rump, shoulder or chuck roast
1
1
⁄
2
teaspoons salt
1
⁄
4
teaspoon pepper
6 medium potatoes, peeled and quartered
8 carrots, cut into 2-inch pieces
2 medium onions, halved
1 cup water or beef broth
Sprinkle roast with salt and pepper. Place half of vegetables in bottom
of Slow Cooker, top with roast, then add remaining vegetables and
liquid. Cover and cook on Auto for 11-12 hours or until tender.
PORK WITH PEACH CHUTNEY
1 5-6-pound pork loin roast, boneless
2 29-ounce cans spiced or plain peaches, drained
1
⁄
2
cup raisins
1
⁄
2
cup brown sugar
1
⁄
2
cup vinegar
2 small onions, chopped
2 tablespoons prepared mustard
1 teaspoon salt
Combine ingredients except roast in blender or food processor to
make chutney. Process until coarsely chopped. Place roast in Slow
Cooker and pour chutney over roast. Cover and cook on Auto
for 9-10 hours or until meat is tender.
10.
CHILI
1
1
⁄
2
pounds lean ground beef
1 large onion, chopped
2 15-ounce cans Hunt’s Ready Tomato Sauce
®
-special chunky style
2 15-ounce cans tomatoes, garlic style
2 15-ounce cans chili beans
2 teaspoons chili powder
1
⁄
4
cup dill pickle juice
Sauté ground beef and onion; drain. Combine with other ingredients
in Slow Cooker. Cover and cook on Low for 5-6 hours or until hot.
HAM AND BEANS
1 pound dried Great Northern Beans
1 meaty ham bone
1 medium onion, chopped
1 cup sliced celery
1 cup sliced carrots
1 tablespoon dried parsley
1 bay leaf
6 cups water
1
⁄
2
teaspoon salt
1
⁄
8
teaspoon pepper
Soak beans in 6 cups of water overnight; drain. Combine ham, beans,
onion, celery, carrots, parsley, bay leaf and water in Slow Cooker.
Cover and cook on Low for 11-12 hours or until beans are tender.
Remove bay leaf. Remove bone and cut meat into bite size pieces,
returning meat to Slow Cooker and add salt and pepper.
6 Quart Slow Cooker Use and Care Guide