Cooking Chart
RECIPE |
Beef Pot 2 lb. (907 g) beef pot roast
Roast 1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) pepper 1/4 cup (59 ml) beef broth/water 1/2 to 1 envelope dry onion mix 1 onion, quartered
2 potatoes, quartered
2 carrots, cut in
For best results, fill the crock at least half full but no more than one inch from rim. Always follow package directions.
Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
INSTRUCTIONS
1.Season roast with salt and pepper.
2.Over
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. (454 g) ground beef | 1. | Combine beef, chili seasoning, diced tomatoes, and kidney beans in | |
| 1 |
| crock. | |
| 1 | 2. | Cover and cook on HIGH for 4 hours, LOW for 8 hours, or until | |
| 1 |
| temperature is at least 160°F (71°C). | |
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Whole | 3 lb. (1.4 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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