Rival 5445 BCN manual POT Roast of Beef, Hickory Smoked Brisket, Corned Beef and Cabbage

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THE RECIPES

The following recipes in the manual are designed for a 4 quart slow cooker. Based on your model increase recipe by half. The recipes in this book may be used, as printed, in the 4, 4 1⁄2, 5, 5 1⁄2, 6 or 6 1⁄2 quart oval or round Crock-Pot®slow cookers. Of course, larger roasts may be cooked in the 5 1⁄2, 6 and 6 1⁄2 quart unit and tips for these larger units are noted when applicable by the recipe.

POT ROAST OF BEEF

3 medium potatoes, thinly sliced	1 teaspoon salt
2 large carrots, thinly sliced	1⁄2	teaspoon ground black pepper
1 onion, sliced	1⁄2	cup water or beef broth
1 (3 to 4-lb.) boneless beef rump roast

Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on top of vegetables. Add liquid. Cover and cook on LOW 10 to 12 hours

(HIGH: 5 to 6 hours).

HICKORY SMOKED BRISKET

1 (3 to 4-lb.) beef brisket	1⁄2 teaspoon each celery salt,
1⁄2 cup liquid smoke	garlic salt and onion powder

Place brisket on a large piece of aluminum foil. Sprinkle generously with 1⁄4 cup of liquid smoke and 1⁄2 teaspoon each of celery salt, garlic salt and onion powder. Wrap well and put into stoneware. Cover and cook on LOW 10 to 12 hours (HIGH: 4 to 6 hours). Slice brisket into thin slices. Serve warm with juices poured over each slice.

	THE RECIPES
CORNED BEEF AND CABBAGE
3 carrots, cut into thick slices	1 cup water
1 (3-lb.) corned beef brisket	1⁄2 to 1 small head cabbage, cut
2 medium onions, quartered	into wedges

Put all ingredients, except cabbage wedges in stoneware in order listed. Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours). Add cabbage wedges to liquid, pushing down to moisten. Turn to HIGH and cook and additional 2 to 3 hours. 5 1⁄2 - 61⁄2 QUART UNITS: You may cook 2 (3 lbs. each) corned beef briskets if desired. Add listed amounts of vegetables and cook as directed.

FAJITA STEAK ROLLS

2 beef top round or flank steaks, about	2 tablespoons fresh cilantro, minced
1 to 1 1⁄2-lbs. each, cut 1⁄4-inch thick	2 cloves garlic, minced
1 tablespoon olive oil	2 tablespoons lime juice
1 medium onion, chopped	1 jalapeño pepper, seeded and minced
1⁄2 cup chopped green bell pepper	1 can (2-oz.) chopped green chilies
1⁄2 cup chopped red bell pepper	1 cup salsa or picante sauce, divided

Rub both sides of meat with olive oil. Combine remaining ingredients except salsa in mixing bowl and blend well. Measure out about half of vegetable mixture and set aside for later use. Spoon remaining vegetable mixture evenly over each steak. Roll steaks, beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Place beef rolls in stoneware. Spoon 1⁄4 cup salsa evenly over beef rolls. Cover and cook on LOW for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir

1⁄2 cup salsa into reserved vegetable mixture. Cover and refrigerate. Spoon remaining 1⁄4 cup salsa over beef rolls during last 15 minutes of cooking. Slice steaks into serving portions and accompany with vegetable-salsa mixture.

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