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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, 41⁄2, 5, 51⁄2, 6 or 61⁄2 quart oval or
round Crock-Pot®slow cookers. Of course, larger roasts may be cooked
in the 51⁄2, 6 and 6 1⁄2quart 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 1⁄2teaspoon ground black pepper
1 onion, sliced 1⁄2cup 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 1⁄2teaspoon each celery salt,
1⁄2cup liquid smoke garlic salt and onion powder
Place brisket on a large piece of aluminum foil. Sprinkle generously
with 1⁄4cup of liquid smoke and 1⁄2teaspoon 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 THE RECIPES

CORNED BEEF AND CABBAGE

3 carrots, cut into thick slices 1 cup water
1 (3-lb.) corned beef brisket 1⁄2to 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. 51⁄2- 61⁄2QUART 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 11⁄2-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
1⁄2cup 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 1⁄4cup salsa evenly over beef rolls. Cover and
cook on LOW for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir
1⁄2cup salsa into reserved vegetable mixture. Cover and refrigerate.
Spoon remaining 1⁄4cup 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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