Black & Decker MGD600 Use And Care Book Manual page 8

1 large onion, quartered and sliced
1 pot roast, rump or bottom round
(about 5 pounds)
1. Spread onions over bottom of Stoneware Bowl. Position pot roast on top of onions.
2. Combine chili sauce, vinegar and garlic and mix. Pour over pot roast.
3. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.
4. Cook for 5 hours on Hi, or 7 to 8 hours on Auto.
5. Remove pot roast carefully. Skim fat off sauce and serve as gravy.
Makes: About 12 (4-ounce) servings.
Note: See Recipe Tips, #5, for making sauce thicker.
3 pounds beef stew meat, cut into
2-inch pieces
1 can (28-ounce) diced tomatoes,
undrained
1 can (11-ounce) tomato soup
1. Combine all ingredients in Stoneware Bowl. Stir to thoroughly mix.
2. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.
3. Cook for 5 hours on Hi, or for 7 to 8 hours on Auto.
4. Serve over rice or noodles, if desired.
Makes: About 10 (1-cup) servings.
1 ⁄ pounds lean ground beef,
1
2
cooked and drained
3 onions, coarsely chopped
2 green peppers, coarsely chopped
4 cloves garlic, minced
2 cans (28-ounce each) diced
tomatoes
1. Combine all ingredients in Stoneware Bowl. Stir to mix thoroughly.
2. Position Stoneware Bowl in Slow Cooker. Cover and turn to Hi or Auto setting.
3. Cook for 4 hours on Hi, or for 7 to 8 hours on Auto.
4. Stir in tomato paste about 30 minutes before serving to thicken sauce.
Makes: About 10 (1
2 pounds kielbasa, cut diagonally
in 2-inch lengths
2 pounds refrigerator-type sauerkraut, 2
drained and rinsed under hot water
4 medium potatoes, unpeeled and each 1
cut into 6-8 pieces
2 red apples, unpeeled, cored and cut
into 12 pieces
Spicy Pot Roast in Sauce
Easy Tomato Beef Stew
Chunky Spaghetti Sauce
1 ⁄ -cup) servings.
2
Polish Sausage Stew
3 ⁄ cup chili sauce
4
3 ⁄ cup Balsamic vinegar
4
3 teaspoons minced garlic
2 jars (4 1 ⁄ -ounce each) whole mushrooms,
2
drained
1 envelope (1-ounce) dried onion
soup mix
1 can (14 ⁄ -ounce) diced tomatoes
1
2
2 cans (14 1 ⁄ -ounce each) beef broth
2
2 tablespoons sugar
2 teaspoons basil
2 teaspoons oregano
2 teaspoons salt
2 cans (6-ounce each) tomato paste
1 large onion, coarsely chopped
2 cans (14 ⁄ -ounce each) chicken broth
1
2
cups apple juice or cider
2 bay leaves
teaspoon caraway seeds
1 teaspoon black pepper
1 teaspoon thyme
8