Operation Manual

RECIPES
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SPINACH AND ARTICHOKE DIP
Serves 8-10
16 ounces mozzarella cheese, shredded 1 red pepper, seeded and finely
8 ounces Parmesan cheese, grated chopped
8 ounces mayonnaise 3 small cloves garlic, minced
8 ounces artichoke hearts, drained and chopped Pita bread, sliced into triangles for
8 ounces chopped spinach serving
1. Place all ingredients except pita bread in Crock-Pot
®
slow
cooker and mix thoroughly. Cover and cook on High for 1
hour, or until cheese is melted.
2. Mix again, turn to Warm and serve with pita bread.
BABY BACK RIBS
Serves 2
1 rack baby back ribs, cut into 3-4 pieces 1 medium onion, chopped
1 cup barbecue sauce
1. Place ribs in Crock-Pot
®
slow cooker. Top with onion
and barbecue sauce.
2. Cover and cook on Low for 7-8 hours or on High for
4-5 hours, or until meat is tender.
RECIPES
BEEF STEW
Serves 3-4
2 pounds beef chuck stew meat, 1 clove garlic, minced
cut into 1-inch cubes 1 bay leaf
¼ cup flour 2 potatoes, cut into 1-inch pieces
Kosher salt and pepper 1 onion, chopped
1½ cups beef broth 1 stalk celery, sliced
1 teaspoon Worcestershire sauce
1. Mix flour, salt and pepper together and coat meat.
2. Place meat in Crock-Pot
®
slow cooker and add remaining ingredients.
3. Cover and cook on Low for 10 to 12 hours or on High for 5 to
6 hours. Stir thoroughly before serving.
POT ROAST
Serves 2-3
1-2 pound beef chuck pot roast 1 onion, sliced
¼ cup flour 2 celery stalks, sliced
Kosher salt and pepper ½ cup mushrooms, sliced
1-2 carrots, sliced ½ cup water, beef broth or wine
1 potato, quartered
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.
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