Crock-Pot Smart-Pot 4-7 Quart - Manual (Page 8)

RECIPES
POT ROAST
Serves 6-10
2-4 pound beef chuck pot roast 3 onions, sliced
½ cup flour 2 celery stalks, sliced
Kosher salt and pepper 1 cup mushrooms, sliced
3 carrots, sliced 1 cup beef broth or wine
3 potatoes, quartered
1. Coat roast with ½ cup flour, salt, and pepper. Sear roast in a
skillet on stovetop (optional).
2. Place all vegetables in Crock-Pot ® slow cooker, except mushrooms.
Add roast and spread mushrooms on top. Pour in liquid.
3. Cover and cook on LOW for 10 hours or on HIGH for 6 hours,
or until tender.
SAUSAGE AND MEATBALLS.
Serves 8-10
3-5 pounds sausage and meatballs, 1 bunch fresh basil
uncooked Cooked pasta
6 cloves garlic, peeled and chopped Grated cheese
1 28-ounce can crushed tomatoes
1-2 28-ounce cans plum tomatoes in juice,
chopped coarsely
1. Brown sausage and meatballs in a skillet on stovetop (optional).
2. Add all ingredients to the Crock-Pot
® slow cooker except pasta
and grated cheese.
3. Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
4. Serve with cooked pasta and grated cheese.
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RECIPES
BEEF STEW
Serves 6-8
2-4 pounds beef chuck stew meat, 3 cloves garlic, minced
cut into 1-inch cubes 2 bay leaves
½ cup flour 6 small potatoes, quartered
Kosher salt and pepper 2-3 onions, chopped
3 cups beef broth 3 stalks celery, sliced
1 tablespoon Worcestershire sauce
1. Place meat in Crock-Pot ® slow cooker. Sprinkle flour, salt and
pepper over meat.
2. Add remaining ingredients and stir well.
3. Cover and cook on LOW for 8-10 hours or on HIGH for 6
hours, or until meat is tender.
EASY, HEALTHY FISH FILLET
Serves 4-6
Kosher salt and pepper 2-3 lemons, thinly sliced
2-3 pounds white fish Prepared salsa or olive tapenade to garnish
(cod, sea bass, tilapia or catfish), skinned
Fresh herbs (flat-leaf parsley, basil, tarragon,
savory or a combination of all)
1. Salt and pepper both sides of the fish and place in Crock-Pot ®
slow cooker. Cover top of fish with herbs and lemon slices, and
tuck some under fish.
2. Cover and cook on HIGH for approximately 30-40 minutes, or until no
longer translucent. Cook times vary depending on thickness of fish.
3. Remove lemon slices and top with salsa or tapenade.
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