West Bend instruction manual Slow Cooker Stew, Beef Roast with Vegetables

Slow Cooker Stew

11/2 lbs

1

3

2

3

1

1

2tsp

1tbsp

¾tsp ¼ tsp

1½ tbsp

beef stew meat, cut into 1-inch pieces Small onion – chopped

carrots – cut into 1/2-inch pieces ribs celery – cut into 1/2-inch pieces medium potatoes – cut into 1/2-inch pieces

14½ ounce can whole tomatoes – undrained – cut up 10½ ounce cans beef broth

worcestershire sauce dried parsley flakes bay leaf

salt pepper

quick cooking tapioca

Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours

1.Combine all ingredients in cooking pot, stir to blend.

2.Place cooking pot into the heating base, cover and cook at desired heat setting for time given or until meat and vegetables are tender. Remove bay leaf before serving. Serves 4. Set at Keep Warm for serving if desired.

Beef Roast with Vegetables

2–21/2lbs

1

4

4

½cup

beef roast

salt and pepper to taste

Small onion – quartered or sliced carrots – cut into 1-inch pieces medium potatoes – quartered and halved water

Cooking Time: LO = 9 to 10 hours HI = 5 to 6 hours

1.If desired, brown roast in skillet over medium heat of range unit before placing into cooking pot. Season as desired. Place vegetables around roast. Add water.

2.Place cooking pot into heating base, cover and cook at desired heat setting for time given or until meat and vegetables are tender. (Meat thermometer should read 170°F for well done). Remove roast and vegetables. Thicken juices with mixture of 2 tablespoons cornstarch and 2 tablespoons water if desired. Set control to HI and slowly stir mixture into juices until thickened. Serves 4.

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