Manual Crock Pot SCCPRC507B (page 10 of 82) (English, German, Dutch, Danish, French, Portuguese, Swedish, Spanish, Norwegian, Finnish)

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POT ROAST Serves 3–5

800g - 1kg shoulder of beef

1½ onions, sliced

Flour

1 stalk celery, sliced

Sea salt and pepper

120g mushrooms, sliced

1½ carrots, sliced

120ml beef stock or wine

1½ potatoes, peeled and quartered

1. Coat beef in flour seasoned with salt and pepper. Sear roast in a frying pan on hob (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 hours or on High for 6 hours, or until tender.

BEEF STEW Serves 3–4

500 - 600g shoulder of beef, cubed

Flour

Sea salt and pepper

350ml beef stock

7.5ml Worcestershire sauce

1½ cloves garlic, chopped

1 bay leaf

3 small potatoes, peeled and quartered

1-1½ onions, chopped

1½ celery stalks, sliced

1. Sprinkle flour, salt and pepper over meat. Place meat in Crock-Pot® slow cooker.

2. Add remaining ingredients and stir well.

3. Cover and cook on Low for 8–10 hours or on High for 6 hours, or until meat is tender. Stir thoroughly before serving.

EASY, HEALTHY FISH FILLET Serves 2-3

Sea salt and pepper

500 g white fish (cod, sea bass, etc), skinned

Fresh herbs (parsley, basil, tarragon, etc.)

1-1½ lemons, thinly sliced

Prepared salsa or olive tapenade to garnish

1. Season both sides of the fish and place in Crock-Pot® slow cooker. Cover top of fish with herbs and lemon slices, and

place some under the fish.

2. Cover and cook on High for approximately 30–40 minutes, or until no longer translucent. Cook times vary depending

on thickness of fish.

3. Remove lemon slices and top with salsa or tapenade.

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Crock Pot SCCPRC507B Manual

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