Pot Roast, Beef Stew, Sausage and Meatballs

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.

	RECIPES
Beef Stew
Serves 8–10
4 pounds beef chuck stew meat,	3 cloves garlic, minced
cut into 1-inch cubes	2 bay leaves
½ cup flour	6 medium potatoes, quartered
Kosher salt and pepper	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.

Sausage and Meatballs

Serves 8–10

5 pounds sausage and meatballs, uncooked

6 cloves garlic, peeled and chopped

1 28-ounce can crushed tomatoes Grated cheese

1–2 28-ounce cans plum tomatoes in juice, chopped coarsely

1 bunch fresh basil Cooked pasta

Serves 5–6

Kosher salt and pepper	3–4 lemons, thinly sliced
4 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.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.

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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