Hamilton Beach 840229800 ENv02.indd 1 manual Recipes, Beef Pot Roast, Whole Chicken and Vegetables

Recipes

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Beef Pot Roast Whole Chicken and Vegetables

3–5 lb. (1.3–2.2 kg) beef pot roast 1 1/2 teaspoons (7.5 ml) salt

1 teaspoon (5 ml) pepper

4 potatoes, quartered

4 carrots, cut into 1-inch (2.5-cm) pieces 2 onions, quartered

1 envelope dry onion mix

1/2 cup (125 ml) beef broth or water

1.Season roast with salt and pepper. In skillet, over medium- high heat, brown roast on all sides; set aside.

2.Place vegetables in crock. Place roast on top of vegetables.

3.Sprinkle with onion soup mix. Drizzle beef broth over meat and vegetables. Cover slow cooker.

4.Choose IntelliTime™ or Manual mode for desired cooking time OR heat setting. Slow cooker will beep and start cooking after 5 seconds.

INTELLITIME Mode: Number of hours of cooking time desired (select from 4 to 12 hours)

MANUAL Mode: HIGH for 5 hours, MEDIUM for 7 1/2 hours, OR LOW for 10 hours

Serves: 4 to 6

TEST KITCHEN TIP: Pot roast should cook until fork-tender. For food safety, be sure to cook until meat thermometer registers at least 160°F (71°C) for medium.

1 medium onion, sliced

5 1/2–6 lb. (2.5–2.7 kg) whole chicken

2 teaspoons (10 ml) seasoned salt

1 teaspoon (5 ml) cracked black pepper

4 medium carrots, cut into 1 1/2-inch (3.8-cm) pieces 4 small red potatoes, cut into eighths

2 celery ribs, cut into 1 1/2-inch (3.8-cm) pieces

1.Place half of sliced onion on bottom of slow cooker crock.

2.Rinse chicken and pat dry. Sprinkle all sides with seasoned salt and pepper. Place chicken on top of sliced onions in crock.

3.Arrange remaining onion, carrots, potatoes, and celery around chicken. Cover slow cooker.

4.Choose IntelliTime™ or Manual mode for desired cooking time OR heat setting. Slow cooker will beep and start cooking after 5 seconds.

INTELLITIME Mode: Number of hours of cooking time desired (select from 4 to 12 hours)

MANUAL Mode: HIGH for 4 hours, MEDIUM for 5 hours, OR LOW for 6 to 8 hours

Serves: 4 to 6

TEST KITCHEN TIP: Chicken is done when meat temperature registers 170°F (77°C) in the breast or 180°F (82°C) in the thickest part of the thigh.

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840229800 ENv02.indd 11 5/22/13 4:34 PM