14

ENTREES

Beef Pot Roast

Makes 16 - 20 servings
1 (5 lbs.) rump or chuck roast
1-1/2 teaspoons salt
1/4 teaspoon pepper
6 medium potatoes, peeled and quartered
8 carrots, cut into 2-inch pieces
2 medium onions, halved
1 cup water or beef broth
1.Sprinkle roast with salt and pepper.
2. Place half of vegetables in bottom of the Slow Cooker. Top with roast, then add
remaining vegetables and liquid.
3. Cover and set Control Knob to HIGH. Beef pot roast will be done in
7 - 8 hours, or when Roast Beef and vegetables test done.

Roast Beef

Makes 8 to 10 servings

1 (3 lbs.) chuck or round roast
1 (10 oz.) can condensed French onion soup
1. Place roast in Slow Cooker and pour onion soup over roast.
2. Cover and cook on HIGH for 7-8 hours or until tender.
9
5 QUART SLOW COOKER RECIPES

DRINKS AND APPETIZERS

Holiday Punch

Makes 12 to 16 mugs or 20 to 24 punch cup servings

2 (16 oz.) bottles cranberry juice cocktail
2 cups water
1-1/2 cups sugar
4 cinnamon sticks
10 whole cloves
2 (4/5 quart or 757 ml.) bottles Burgundy wine
2 lemons, thinly sliced
1. Tie cinnamon and cloves in cheesecloth bag. Add to Slow Cooker along with
other ingredients.
2. Cover and heat on HIGH for 2 to 3 hours.
3. Remove cheesecloth bag. Turn Slow Cooker to WARM and serve.

Wassail

Makes 10 to 12 mugs or 16 to 20 punch cup servings

1 (46 oz.) can pineapple juice
1 (24 oz.) bottle apple juice or apple cider
1 (6 oz.) can frozen orange juice concentrate
1 (12 oz.) can frozen lemonade concentrate
1 cup water
1⁄2 cup honey
2 cinnamon sticks
4 whole cloves
1 cheesecloth bag
1. Tie cinnamon and cloves in cheesecloth bag. Add to Slow Cooker along with
other ingredients.
2. Cover and heat on HIGH for 2 to 3 hours.
3. Remove cheesecloth bag. Turn Slow Cooker to WARM and serve.
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