Crock-Pot 3850 用户手册

Note: when using an electric stovetop, the heat diff user

MUST ALWAYS be used with the VersaWare™ stoneware.

Note: when using an electric stovetop, the heat diff user

MUST ALWAYS be used with the VersaWare™ stoneware.

3 pounds ground beef or ground turkey
1 cup Italian bread crumbs
4 eggs
½ cup milk
¼ cup grated Romano cheese
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic salt
12 ounces stewed tomatoes
12 ounces tomato paste
2 cups water
2 cups beef broth
1 tablespoon Italian seasoning
1 cup carrots, chopped
1 cup onions, chopped
¼ cup celery, chopped

  In a bowl, combine bread crumbs, eggs, milk, cheese, salt, pepper, garlic salt with 

ground beef and form into 2-inch round balls.  

  In VersaWare™ stoneware, place carrots, onions, and celery on bottom; then add 

meatballs.  Bake in oven 45 minutes, uncovered at 350 ºF.  

  Remove from oven and place stoneware in slow cooker heating base.  Add 

remaining ingredients, cover and cook on Low for 4-6 hours or on High for 2-4 
hours.

Olive oil or vegetable oil
3 pounds boneless beef chuck country style short ribs, cut into 1½-inch cubes
2 ¾-ounce hot and spicy Szechwan seasoning mix

1

/  

3

 cup soy sauce

1

/  

3

 cup frozen concentrated orange juice

Grated peel from 1 large orange + 2 oranges for garnish
¼ cup rice wine or dry sherry
2 tablespoons grated ginger
1½ tablespoons grated garlic
3 tablespoons brown sugar
2 tablespoons sesame oil
2 large red bell peppers, cut into small squares
1 bunch scallions, cut into 1-inch pieces + more for garnish

  Coat bottom of VersaWare™ stoneware with oil and place on stovetop set to 

medium heat.  Sear ribs on all sides (do in two batches if necessary).  Remove 
ribs from stoneware and set aside.

  Add all other ingredients to VersaWare™ stoneware except for sesame oil, bell 

peppers, and scallions.  Bring to a simmer on stovetop over medium-low heat.  
Transfer VersaWare™ stoneware to slow cooker heating base and add ribs back 
in.  

  Cover, and cook on High for about 5 hours, or until ribs are very tender.  During 

the last 2 hours of cooking, stir in the sesame oil, bell peppers, and scallions, and 
continue to cook on High for the remaining 2 hours.

  If there is still a lot of liquid at the end of the cooking time, spoon ribs and 

peppers onto a serving platter, and continue to cook, uncovered, until the sauce 
is reduced to a very thick sauce.  Stir in ribs and peppers again and cook until 
heated through.