2423
Beef and Pork
Swiss Steak
2 tbs. oil
2 lbs. beef round steak, cut into serving pieces
1/2 cup flour
3 to 4 potatoes, peeled and quartered
4 carrots, sliced
2 onions, sliced
1/2 tsp. salt
1/2 tsp. pepper
1 14 1/2 oz. can diced tomatoes
1 8 oz. can tomato sauce
Heat the oil in a skillet, then coat the steak with flour and brown
in the oil. Remove the steak from the skillet and drain. Place the
potatoes, carrots and onion in the bottom of the Crock-Pot
®
Slow
Cooker. Place the steak on top of the vegetables and sprinkle with
salt and pepper. Pour the tomatoes and tomato sauce over the
meat. Cover; cook on Low for 10 hours or on High for 6 hours.
Recommended Unit Size: 3 - 6 Quarts
Beef and Pork
America’s Favorite Pot Roast
3 1/2 to 4 lbs. boneless pot roast
1/4 cup flour
2 tsp. salt
1/8 tsp. pepper
3 carrots, chopped
3 potatoes, peeled and quartered
2 small onions, sliced
1 stalk celery, chopped
10 button mushrooms, sliced
Trim all excess fat from the roast, brown and drain. Combine 1/4
cup flour, salt and pepper and coat meat with the flour mixture.
Place all vegetables except mushrooms in the Crock-Pot
®
Slow
Cooker and top with the roast. Spread mushrooms evenly over
the top of the roast. Cover and cook on Low for 10-12 hours or
on High for 4 - 6 hours.
Recommended Unit Size: 4 - 7 Quarts
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