User Manual

9
◊ 1 tablespoon
minced fresh Italian parsley
◊ 1 teaspoon
dried thyme, basil
or oregano
◊ 1 tablespoon
freshly grated horseradish
◊ 1 tablespoon
Dijon mustard
◊ 3 pounds beef roast*
◊ 1 to 2 pounds
Yukon Gold
potatoes, quartered
◊ 2 cans (about 14 ounces each)
beef broth
◊ 1 pound mushrooms,
cut into large pieces
◊ 2 large tomatoes, seeded and diced
◊ 1 large onion, sliced
◊ 1 green bell pepper, chopped
◊ 1 red bell pepper, chopped
◊ 1 cup Holland House
®
Red Cooking Wine
◊ 3 cloves garlic, minced
◊ 1 whole bay leaf
◊ Salt and black pepper
*Unless you have a 5-, 6-, or 7-quart
CROCK-POT® slow cooker, cut any
roast larger than 2-½ pounds in half so
it cooks completely.
ingredients
1. Mix parsley, thyme, horseradish and mustard in small bowl to make
a paste. Place roast in CROCK-POT
®
slow cooker; spread paste
over roast.
2. Add potatoes, broth, mushrooms, tomatoes, onion, bell peppers,
wine, garlic, bay leaf, salt and black pepper to CROCK-POT
®
slow cooker; stir to blend. Add enough water to cover roast and
vegetables. Cover; cook on HIGH 2 hours. Reduce heat to LOW.
Cover; cook on LOW 4 to 6 hours. Remove and discard bay leaf.
HORSERADISH
Roast Beef and Potatoes
ingredients instructions
COOK: 2 hr HIGH,
+ 4-6 hrs LOW
SLOW
COOKER
S
SERVINGS
12