Crock-Pot Designer Series 4-7 Quart User Manual

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Serves 6–10

2–4 pound beef chuck pot roast

3 onions, sliced

½ cup flour

2 stalks celery, sliced

Kosher salt and pepper

1 cup mushrooms, sliced

3 carrots, sliced

1 cup beef broth or wine

3 potatoes, quartered

1. Coat roast with ½ 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 hours or on High for 6 hours, or

until tender.

Serves 8–10

3–5 pounds sausage 

and meatballs, uncooked

6 cloves garlic, 

peeled and chopped

1 28-ounce can 

crushed tomatoes

1. Brown sausage and meatballs in a skillet on stovetop (optional). 
2. Add all ingredients to Crock-Pot

®

slow cooker except pasta and

grated cheese. 

3. Cover and cook on Low for 8 hours or on High for 4 hours.
4. Serve with cooked pasta and grated cheese.

1–2 28-ounce cans plum tomatoes

in juice, chopped coarsely

1 bunch fresh basil
Cooked pasta
Grated cheese

3 cloves garlic, minced 
2 bay leaves
6 small potatoes, quartered
2–3 onions, chopped
3 celery stalks, sliced

2–3 lemons, 

thinly sliced

Prepared salsa or 

olive tapenade
to garnish

Serves 6–8

2–4 pounds beef chuck stew meat,

cut into 1-inch cubes

½ cup flour
Kosher salt and pepper
3 cups beef broth
1 tablespoon Worcestershire sauce 

1. Sprinkle flour, salt and pepper over meat. Place meat in Crock-Pot

®

slow cooker.

2. Add remaining ingredients and stir well.
3. Cover and cook on Low for 8–10 hours or on High for 6 hours, or

until meat is tender. Stir thoroughly before serving.

Serves 4–6

Kosher salt and pepper
2–3 pounds white fish

(cod, sea bass, tilapia or catfish), skinned

Fresh herbs (flat-leaf parsley, basil, tarragon,

savory or a combination of all)

1. Salt and pepper both sides of the fish and place in Crock-Pot

®

slow

cooker. Cover top of fish with herbs and lemon slices, and tuck
some under fish.  

2. Cover and cook on High for approximately 30–40 minutes, or 

until no longer translucent. Cook times vary depending on
thickness of fish.

3. Remove lemon slices and top with salsa or tapenade.

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