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POT ROAST
Serves 2-3
1 Kg beef chuck pot roast
¼ cup flour
Kosher salt and pepper
2 carrots, sliced
1 potato, quartered 1 onion, sliced
2 celery stalks, sliced
½ cup mushrooms, sliced
½ cup water, beef broth or wine
1. Coat roast with ¼ 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 10–12 hours or on High for 6–8 hours, or until tender.
CHICKEN CACCIATORE
Serves 3-4
1 onion, thinly sliced
1.2 Kg chicken (breasts or thighs), skinned
2 cups chopped fresh or canned plum tomatoes
Kosher salt and pepper
2 cloves garlic, minced
½ cup dry white wine or broth
1½ tablespoon capers
10 pitted Kalamata olives, coarsely chopped
½ bunch flat-leaf parsley or basil, stemmed
and coarsely chopped
Cooked pasta
1. Place sliced onion in Crock-Pot® slow cooker and cover with chicken.
2. In a bowl stir together tomatoes, salt, pepper, garlic and white wine. Pour over chicken.
3. Cover and cook on Low for 5–6 hours or on High for 3–4 hours, or until chicken is tender.
4. Stir in capers, olives and fresh herbs just before serving.
5. Serve over cooked pasta.
Note: Cooking chicken on the bone versus boneless will increase cook time about 30 minutes
to 1 hour.
LEMON HERB ROASTED CHICKEN
Serves 2
1–1.4 Kg roasting chicken
½ cup onion, chopped
1 tablespoon butter
Juice of one lemon
½ teaspoon Kosher salt
1 tablespoon fresh parsley
¼ teaspoon dried thyme
¼ teaspoon paprika
1. Place the onion in the cavity of the chicken and rub the skin with butter. Place chicken in
Crock-Pot® slow cooker.
2. Squeeze lemon juice over chicken and sprinkle with remaining seasonings. Cover and cook on
Low 8–10 hours or on High 4–5 hours.
RECIPES
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