28
Beef and Pork
Rosemary Pork and Mushrooms
with Shallots
1 tbs. oil
1 cup shallots, chopped
2 lbs. boneless pork shoulder, sliced into 1/2 inch slices
2 cups mushrooms, sliced
1 tbs. fresh rosemary
1 tsp. salt
1 tsp. black pepper
1 14 oz. can diced tomatoes
Heat the oil in a skillet and brown the pork. Remove and drain
excess oil and place the pork in the Crock-Pot
®
Slow Cooker. Add the
remaining ingredients and stir. Cover and cook on Low for 8 hours
or on High for 4 hours.
Recommended Unit Size: 3 - 6 Quarts
27
Beef and Pork
Beef Bourguignon
3 tablespoons flour
Kosher salt and pepper
3 pounds beef chuck, cut into 1-inch cubes
3 large carrots, peeled and sliced
1 medium onion, sliced
6 strips cooked bacon, cut into 1-2 inch pieces
1 10-ounce can beef broth
2 cups red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
3 sprigs fresh thyme, stemmed
1 bay leaf
1 pound fresh mushrooms, sliced
2 large potatoes, cut into 1-inch pieces
Coat beef in flour seasoned with salt and pepper. Sear beef in a skillet
on stovetop (optional). Place meat in Crock-Pot
®
slow cooker
and add
remaining ingredients. Cover and cook on Low for 8 -10 hours
or on
High for 5-7 hours, or until meat is tender.
Recommended Unit Size: 4 - 7 Quarts
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