Crock-Pot VersaWare Pro - Manual (Page 27)

Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Your VersaWare® Pro stoneware is also a great tool to use when preparing traditional
roasts in the oven. Your favorite roasting recipes may taste even better when prepared in
the
VersaWare® Pro stoneware because of its unique qualities that distribute heat evenly,
allowing for crisper outsides and moister insides without burning or overcooking. Here are
some to try!
Herbed Turkey Breast with
Caramelized Vegetables
1 6-pound turkey breast
1 garlic clove, peeled
1 sprig thyme
1 sprig rosemary
1 lemon
Chili powder
Salt and pepper
4 carrots, peeled and chopped
4 stalks celery, chopped
1 onion, peeled and chopped
Kosher salt and pepper
2 cups chicken broth
1. Preheat oven to 425ºF. Place turkey breast in center of VersaWare® Pro
stoneware. Tuck garlic clove, thyme and rosemary under breast cavity. Squeeze
juice of lemon on top of breast. Sprinkle chili powder and salt and pepper on top
of breast. Scatter carrots, celery and onion around breast and season vegetables
and turkey with salt and pepper. Place in oven and roast for 20 minutes.
2. Turn heat down to 350ºF and pour in chicken broth.
3. Cook until turkey reaches an internal temperature of 180ºF. Serve with herb
roasted potatoes.
Serves 6
Beef Tenderloin with Merlot Jus
1 / 2
beef tenderloin roast, 6-7 pounds
3-4 cloves garlic, sliced lengthwise and slivered
Kosher salt and pepper
Olive oil
2 cups Merlot wine
1. Preheat oven to 375ºF. With a thin sharp knife, pierce meat all around and stud
with garlic. Season with salt and pepper generously.
2. Coat bottom of VersaWare® Pro stoneware with olive oil and place on stovetop
set to medium heat. Sear meat on all sides, reducing heat if necessary.
3. Place stoneware in the oven and cook until meat reaches desired doneness or
until meat thermometer registers 140ºF for rare, approximately 35-45 minutes.
Remove meat, cover with foil to keep warm and let rest for 5 minutes.
4. Pour 2 cups Merlot into stoneware and bring to a boil on stovetop set to medium
heat. Reduce by half.
5. Serve sliced beef with Merlot jus, green salad and garlic mashed potatoes.
Serves 6-8
Holiday Ham with Cloves and
Vodka
1 fully cooked ham, 5-6 pounds, outer skin and fat removed and scored in a diamond
pattern around top and sides
3-4 tablespoons whole cloves
1 / 2
cup vodka
1 / 2
cup brown sugar, packed
1. Preheat oven to 350ºF.
2. Press whole cloves into ham and place ham into in VersaWare® Pro stoneware.
Combine vodka and brown sugar; set aside.
3. Cover and cook in oven for 1 hour (or in slow cooker heating base on Low for
7-8 hours or on High for 4-5 hours).
4. Pour glaze over ham and cook for an additional half hour, basting often, or until
internal temperature is over 160ºF.
Serves 6-8
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