Cooking Chart

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For best results, fill the crock at least half full but no more than one inch from rim. Always follow package directions.

RECIPE

Visit www.foodsafety.gov for more information on safe internal cooking temperatures.

3–5 QT/L

INSTRUCTIONS

Beef Pot Roast

2 lb. (907 g) beef pot roast

1 teaspoon (5 ml) salt

1/2 teaspoon (2.5 ml) pepper 1/4 cup (60 ml) beef broth/water 1/2 to 1 envelope dry onion mix 1 onion, quartered

2 potatoes, quartered

2 carrots, cut in 1-inch (2.5-cm) pieces

1.Season roast with salt and pepper.

2.Over medium-high heat, brown roast on all sides.

3.Place vegetables in crock.

4.Place roast on top of vegetables.

5.Sprinkle with onion soup mix.

6.Drizzle beef broth over meat and vegetables.

7.Cover and cook on HIGH for 5 hours, LOW for 10 hours, or until internal temperature measures at least 160°F (71°C) for medium. Cooking on the LOW setting will result in more tender meat.

Chili	1 lb. (450 g) ground beef		1.	Combine beef, chili seasoning, diced tomatoes, and kidney beans in crock.
	1	1.5-oz (40-g) envelope chili seasoning	2.	Cover and cook on HIGH for 4 hours, LOW for 8 hours, or until temperature is at least
	1	14.5-oz. (411-g) can diced tomatoes		160°F (71°C).
	1	16-oz. (453-g) can kidney beans, drained and rinsed

Whole	3 lb. (1.3 kg) whole chicken
Chicken	2 garlic cloves, peeled
	1/2 lemon
	1 bay leaf
	1 teaspoon (5 ml) salt
	1/2 teaspoon (2.5 ml) pepper
	1 teaspoon (5 ml) paprika

1.Remove giblets/neck from cavity of chicken(s).

2.Place garlic, lemon, and bay leaf in chicken cavity.

3.Season chicken(s) with salt and pepper.

4.Place chicken(s) in crock and sprinkle with paprika.

5.Cover and cook on HIGH for 4 hours, LOW for 8 hours, or until internal temperature measures at least 165°F (74°C).

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