Crock-Pot VersaWare Pro User Manual
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Sausage Stuffed Baked Yams
8 sweet potatoes or yams (medium to large in size)
4 tablespoons melted butter
2 tablespoons whole milk
2 eggs
2 teaspoons salt
4 tablespoons melted butter
2 tablespoons whole milk
2 eggs
2 teaspoons salt
1
/
2
teaspoon dried oregano
8 ounces sausage meat (removed form casings)
1
/
2
cup bacon bits
1.
Wash and trim “eyes” off potatoes. Place potatoes in VersaWare® Pro stoneware,
place in slow cooker heating base, cover, and cook on Low for 6-8 hours or on
High for 2-4 hours until tender.
High for 2-4 hours until tender.
2.
In a separate bowl, combine remaining ingredients and mix well. Set aside in
refrigerator.
3.
When yams are done, using an oven mitt to hold yam, remove one end, scoop out
soft potato, and place in bowl with sausage mixture. Set hollow potatoes carefully
aside.
aside.
4.
Mix potato and sausage meat together and re-stuff yams with mixture. Place
back in VersaWare® Pro stoneware, sprinkle with bacon bits and bake, uncovered,
in oven at 400ºF for 20-25 minutes. Hold warm in slow cooker heating base
until ready to serve.
in oven at 400ºF for 20-25 minutes. Hold warm in slow cooker heating base
until ready to serve.
Serves 8
New England Chuck Roast
4-5 pounds beef chuck roast (string on)
2 teaspoons salt
2 teaspoons salt
1
/
4
teaspoon pepper
1
1
/
2
cups yellow onions (cut into quarters)
2 cups carrots (cut into 2-inch pieces)
2 stalks celery (cut into 1-inch pieces)
3 bay leaves (whole)
2 tablespoons white vinegar
1 head cabbage (cut into quarters or eighths)
2 tablespoons horseradish
4 cups water
4 tablespoons fl our
2 tablespoons cornstarch
Olive oil
2 stalks celery (cut into 1-inch pieces)
3 bay leaves (whole)
2 tablespoons white vinegar
1 head cabbage (cut into quarters or eighths)
2 tablespoons horseradish
4 cups water
4 tablespoons fl our
2 tablespoons cornstarch
Olive oil
1.
Season roast with salt and pepper. Coat bottom of VersaWare® Pro stoneware
with olive oil and heat on stovetop set to medium heat. Place roast in stoneware
and brown on all sides; remove stoneware from stovetop, drain, and place in slow
cooker heating base.
and brown on all sides; remove stoneware from stovetop, drain, and place in slow
cooker heating base.
2.
Add water, onions, carrot, celery, bay leaf, vinegar and horseradish. Cover and
cook on Low for 5-7 hours or on High for 2-4 hours.
3.
One hour before serving: Add cabbage to stoneware. Mix fl our and cornstarch
with
1
/
8
cup water, add to stoneware, cover and cook on High for remaining hour
to thicken. Slice roast and serve.
Serves 8
Main Dishes
28
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