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Cooking Chart
RECIPE
3–5 QT/L
2 lb. (907 g) beef pot roast
Beef Pot
Roast
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) pepper
1/4 cup (60 ml) beef broth/water
1/2 to 1 envelope dry onion mix
1 onion, quartered
2 potatoes, quartered
2 carrots, cut in 1-inch (2.5-cm) pieces
Whole
3 lb. (1.3 kg) whole chicken
Chicken
2 garlic cloves, peeled
1/2 lemon
1 bay leaf
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) pepper
1 teaspoon (5 ml) paprika
8
For best results, fill the crock at least half full but no more than one inch from rim.
Always follow package directions.
Cooking time depends on the ingredients.
INSTRUCTIONS
1. Season roast with salt and pepper.
2. Over medium-high heat, brown roast on all sides.
3. Place vegetables in crock.
4. Place roast on top of vegetables.
5. Sprinkle with onion soup mix.
6. Drizzle beef broth over meat and vegetables.
7. Cover and cook on HIGH for 5 hours, LOW for 10 hours, Auto for 7~8 hours or until
internal temperature measures at least 160°F (71°C) for medium. Cooking on the LOW
setting will result in more tender meat.
1. Remove giblets/neck from cavity of chicken(s).
2. Place garlic, lemon, and bay leaf in chicken cavity.
3. Season chicken(s) with salt and pepper.
4. Place chicken(s) in crock and sprinkle with paprika.
5. Cover and cook on HIGH for 4 hours, LOW for 8 hours, Auto for 6 hours or until inter-
nal temperature measures at least 165°F (74°C).
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