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HINTS AND TIPS (cont.)
• Meat should be positioned so that it rests in the stoneware without touching
the lid.
• For smaller or larger cuts of meat, alter the amount of vegetables or potatoes
so that the stoneware is always ¾ full.
• The size of the meat and the recommended cook times are just estimates
and can vary depending upon the specific cut, type, and bone structure.
Lean meats such as chicken or pork tenderloin tend to cook faster than
meats with more connective tissue and fat such as beef chuck or pork
shoulder. Cooking meat on the bone versus boneless will increase required
cook times.
• Cut meat into smaller pieces when cooking with precooked foods such as
beans or fruit, or light vegetables such as mushrooms, diced onion, eggplant,
or finely minced vegetables. This enables all food to cook at the same rate.
• When cooking frozen meats, at least 1 cup of warm liquid must first be
added. The liquid will act as a “cushion” to prevent sudden temperature
changes. An additional 4 hours on LOW or 2 hours on HIGH is typically
required. For larger cuts of frozen meat, it may take much longer to defrost
and tenderize.
FISH
• Fish cooks quickly and should be added at the end of the cooking cycle
during last fifteen minutes to hour of cooking.
LIQUID
• For best results and to prevent food from drying or burning, always ensure
an adequate amount of liquid is used in the recipe.
• Ensure the stoneware is always filled a minimum of ¾ full, and conform to
recommended cook times.
Visit the Crock-Pot
®
slow cooker website at www.crockpot.com for
additional hints, tips and recipes or call 1-800-323-9519.
RECIPES
Pot Roast
Serves 8–10
4 pound beef chuck pot roast 3 onions, sliced
½ cup flour 3 stalks celery, sliced
Kosher salt and pepper 1 cup mushrooms, sliced
3 carrots, sliced 1 cup beef broth or wine
4 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 8–10 hours or on High for 5–6 hours,
or until tender.
Sausage and Meatballs
Serves 8–10
5 pounds sausage and meatballs, 1–2 28-ounce cans plum tomatoes in juice,
uncooked chopped coarsely
6 cloves garlic, peeled and chopped 1 bunch fresh basil
1 28-ounce can crushed tomatoes Cooked pasta
Grated cheese
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.
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181739 Rev A_16EM1.indd 11-12 11/29/16 11:11
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