-14-
RECIPES
POT ROAST
Serves 6–10
2–4 pound beef chuck pot roast 3 onions, sliced
½ cup flour 2 stalks celery, 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 10–12 hours or on High for 6–8 hours,
or until tender.
SAUSAGE AND MEATBALLS
Serves 8–10
3–5 pounds sausage
and meatballs, uncooked
6 cloves garlic,
peeled and chopped
1 28-ounce can
crushed tomatoes
1. Brown sausage and meatballs in a skillet on stovetop (optional).
2. Add all ingredients to Crock-Pot
®
slow cooker except pasta and
grated cheese.
3. Cover and cook on Low for 7–8 hours or on High for 4–5 hours.
4. Serve with cooked pasta and grated cheese.
1–2 28-ounce cans plum tomatoes
in juice, chopped coarsely
1 bunch fresh basil
Cooked pasta
Grated cheese
