Crock-Pot Classic 4-7 Quart warranty POT Roast, Sausage and Meatballs, Beef Stew

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	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,	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.

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 celery stalks, sliced
1 tablespoon Worcestershire sauce

1.Sprinkle flour, salt and pepper over meat. Place meat in Crock- Pot® slow cooker.

2.Add remaining ingredients and stir well.

3.Cover and cook on Low for 8-10 hours or on High for 5-6 hours, or until meat is tender. Stir thoroughly before serving.

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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