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For best results, fill the crock at least half full but no more than 1 inch from rim. Always follow package directions.
RECIPE
3–5 QT/L
Beef Pot
2 lb. (907 g) beef pot roast
Roast
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) pepper
1/4 cup (60 ml) beef broth/water
1/2 to 1 envelope dry onion mix
1 onion, quartered
2 potatoes, quartered
2 carrots, cut in 1"
(2.5-cm) pieces
Chili
1 lb. (454 g) ground beef
1 1.5-oz (40-g) envelope
chili seasoning
1 14.5-oz. (411-g)
can diced tomatoes
1 16-oz. (454-g) can kidney
beans, drained and rinsed
Whole
3 lb. (1.3 kg) whole chicken
Chicken
2 garlic cloves, peeled
1/2 lemon
1 bay leaf
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) pepper
1 teaspoon (5 ml) paprika
Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
1/28/10
1:09 PM
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6–7 QT/L
3–5 lb. (1.3–2.2 kg) beef pot roast
1-1/2 teaspoons (7.5 ml) salt
1 teaspoon (5 ml) pepper
1/2 cup (125 ml) beef broth/water
1 envelope dry onion mix
2 onions, quartered
3–4 potatoes, quartered
3–4 carrots, cut in 1"
(2.5-cm) pieces
2 lb. (907 g) ground beef
2 1.5-oz (40-g) envelopes
chili seasoning
2 14.5-oz. (411-g)
can diced tomatoes
2 16-oz. (454-g) can kidney
beans, drained and rinsed
4–6 lb. (1.8–2.7 kg) whole chicken
(or two 3-lb. [1.3-kg] chickens)
3 garlic cloves, peeled
1/2 lemon
2 bay leaves
2 teaspoons (10 ml) salt
1 teaspoon (5 ml) pepper
1–2 teaspoons (5–10 ml) paprika
Visit hamiltonbeach.com for more delicious recipes,
tips, and to register your product online!
8 QT/L
4–6 lb. (1.8–2.7 kg) beef pot roast
2 teaspoons (10 ml) salt
1 teaspoon (5 ml) pepper
3/4 cup (175 ml) beef broth/water
1 envelope dry onion mix
3 onions, quartered
5–6 potatoes, quartered
5–6 carrots, cut in 1"
(2.5-cm) pieces
4 lb. (1.8 kg) ground beef
4 1.5-oz (40-g) envelopes
chili seasoning
4 14.5-oz. (411-g)
can diced tomatoes
4 16-oz. (454-g) can kidney
beans, drained and rinsed
7–8 lb. (3.2–3.6 kg) whole chicken
4 garlic cloves, peeled
1 lemon, halved
3 bay leaves
1 tablespoon (15 ml) salt
1-1/2 teaspoons (7.5 ml) pepper
2 teaspoons (10 ml) paprika
INSTRUCTIONS
1. Season roast with salt and pepper.
2. Over medium-high heat, brown roast on
all sides.
3. Place vegetables in crock.
4. Place roast on top of vegetables.
5. Sprinkle with onion soup mix.
6. Drizzle beef broth over meat and vegetables.
7. Cover and cook on HIGH for 5 hours, LOW for
10 hours, or until internal temperature measures
at least 160ºF (71ºC) for medium. Cooking on
the LOW setting will result in more tender meat.
1. Combine beef, chili seasoning, diced tomatoes,
and kidney beans in crock.
2. Cover and cook on HIGH for 4 hours, LOW for
8 hours, or until temperature is at least 160ºF
(71ºC).
1. Remove giblets/neck from cavity of chicken(s).
2. Place garlic, lemon, and bay leaf in chicken cavity.
3. Season chicken(s) with salt and pepper.
4. Place chicken(s) in crock and sprinkle with
paprika.
5. Cover and cook on HIGH for 4 hours, LOW for
8 hours, or until internal temperature measures
at least 165ºF (74ºC).
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