Beef Bourguignon Package Contents Preparation Instructions • 3 Pkgs

CROCK-POT® SLOW COOKER MEALS by Omaha Steaks

Cooking Instructions for Beef Bourguignon Package Contents Preparation Instructions • 3 pkgs. Beef Sirloin Do not thaw. Keep frozen until ready to cook. • 2 pkgs. Sauce • Roasted Potatoes, Baby 1. Remove raw beef from box. Carefully place beef Carrots, Portabellini Mushrooms, Pearl Onions and sauce pouches under water to loosen film. 2. Open beef pouches; place beef in bottom of slow cooker. 4 QT. SLOW COOKER LOW for 8 hours 3. Add sauce and ¼ cup water over the top of the beef. HIGH for 6 hours 4. Wash hands thoroughly after handling raw beef. 5. Turn on your slow cooker and cook according 6 QT. SLOW COOKER to the chart to the right. LOW for 8 hours 6. Without stirring, add vegetables to the HIGH for 6 hours slow cooker for last hour of cook time. 7. Stir and serve!

FOR FOOD SAFETY AND QUALITY, FOLLOW THESE COOKING INSTRUCTIONS. FOOD MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165°F AS INDICATED BY A FOOD THERMOMETER. Instructions based on 4-quart or 6-quart slow cooker without liner. Appliances vary; adjust cook time accordingly.

© 2016 Crock-Pot™ logo is a trademark and Crock-Pot® is a registered trademark of Sunbeam Products, Inc. used under license. Distributed by Omaha Steaks International, Inc. CROCK-POT® SLOW COOKER MEALS by Omaha Steaks

Cooking Instructions for Chicken and Dumplings Preparation Instructions Do not thaw. Keep frozen until ready to cook. Package Contents • 2 pkgs. Chicken Breast 1. Remove raw chicken, vegetables, dumplings, and • 3 pkgs. Sauce • Dumplings sauce from box. Keep vegetables and dumplings • Onions, Celery, Carrots, in freezer for later use. Run chicken and sauce Green Peas, Pearl Onions pouches under water to loosen from film. 2. Open pouches and place chicken in bottom of 4 QT. SLOW COOKER slow cooker. LOW for 8 hours 3. Wash hands thoroughly after handling raw chicken. HIGH for 6 hours 4. Add sauce and ½ cup water. 5. Turn on your slow cooker and cook according to 6 QT. SLOW COOKER the chart to the right. LOW for 8 hours 6. Add dumplings and vegetables to slow cooker HIGH for 4 hours for the last hour of cook time. 7. Stir and serve!

Cooking Instructions for Rustic French Stew Package Contents Preparation Instructions • 1 pkg. Chicken Thighs Do not thaw. Keep frozen until ready to cook. • 1 pkg. Sausage • 3 pkgs. Sauce 1. Remove raw chicken, sausage, vegetables and • Great Northern Beans, sauce from box. Place chicken, sausage, and sauce Bacon, Onions, Celery pouches under water to loosen film. 4 QT. SLOW COOKER 2. Open chicken pouch and place chicken in bottom of slow cooker. LOW for 8 hours 3. Wash hands thoroughly after handling raw chicken. HIGH for 6 hours 4. Add sausage, vegetables, sauce, and ½ cup water over the top of the chicken. 6 QT. SLOW COOKER 5. Turn on your slow cooker and cook according to LOW for 8 hours the chart to the right. HIGH for 4 hours 6. Stir and serve!

Cooking Instructions for Asian BBQ Beef Short Ribs Preparation Instructions Do not thaw. Keep frozen until ready to cook.

1. Remove raw beef from box. Carefully open bag with vegetables and remove sauce pouches. Keep Package Contents vegetables and rice in freezer for later use. Place • 4 pkgs. Beef Short Ribs beef and sauce pouches under water to loosen film. • 2 pkgs. Sauce 2. Open beef pouches and place beef in bottom of • 1 pkg. Rice • Carrots, Sugar Snap Peas, slow cooker. Add sauce. Fire-Roasted Peppers, 3. Wash hands thoroughly after handling raw meat. Onions

4. Turn on your slow cooker and cook according to 4 QT. SLOW COOKER the chart to the right. LOW for 8 hours 5. Add vegetables to slow cooker for the last hour of HIGH for 6 hours cook time. 6. Place rice pouch in microwave and microwave on HIGH for 3 minutes. 6 QT. SLOW COOKER 7. Carefully open rice pouch and place rice in large LOW for 8 hours serving dish. HIGH for 4 hours 8. Pour contents of slow cooker over rice and serve!

Cooking Instructions for Jambalaya and Rice Preparation Instructions Do not thaw. Keep frozen until ready to cook. Package Contents • 1 pkg. Chicken Thighs 1. Remove raw chicken, sausage, shrimp, vegetables, • 1 pkg. Shrimp rice, and sauce from box. Carefully open bag with • 1 pkg. Sausage vegetables and remove the sauce pouches. Keep • 3 Sauce Packets vegetables, rice, and shrimp in freezer for later use. • 1 pkg. Rice Place chicken, sausage, and sauce pouches under • Okra, Green Peppers, water to loosen film. Celery 2. Open chicken pouch and place chicken in bottom of slow cooker. 4 QT. SLOW COOKER 3. Wash hands thoroughly after handling raw meat. LOW for 8 hours 4. Add sausage, sauce, and ¼ cup water. HIGH for 6 hours 5. Turn on your slow cooker and cook according to the chart to the right. 6 QT. SLOW COOKER 6. Stir in shrimp and vegetables to slow cooker for the LOW for 8 hours last hour of cook time. HIGH for 4 hours 7. Carefully open rice pouch and add to slow cooker in even layer the last 10 minutes of cook time. 8. Stir and serve!

Cooking Instructions for White Chicken Chili Preparation Instructions Package Contents Do not thaw. Keep frozen until ready to cook. • 2 pkgs. Chicken Breast • 3 pkgs. Sauce 1. Remove raw chicken from box. Carefully open bag • Great Northern Beans, Whole Grain Corn, Green with vegetables and remove sauce pouches. Place Chilis, Jalapeños, Onions chicken and sauce pouches under water to loosen from film. 4 QT. SLOW COOKER 2. Open chicken pouch and place chicken in bottom of slow cooker. LOW for 8 hours 3. Wash hands thoroughly after handling raw chicken. HIGH for 6 hours 4. Add sauce and ½ cup water. 5. Arrange vegetables over top of chicken and sauce. 6 QT. SLOW COOKER 6. Turn on your slow cooker and cook according to LOW for 8 hours the chart to the right. HIGH for 4 hours 7. Stir and serve!

Cooking Instructions for Rustic Italian Beef Stew Preparation Instructions Package Contents Do not thaw. Keep frozen until ready to cook. • 2 pkgs. Beef Sirloin • 3 pkgs. Sauce • Baby Carrots, Onions, 1. Remove raw beef from box. Carefully open bag Fire-Roasted Tomatoes with vegetables and remove sauce pouches. & Red Peppers Place beef and sauce pouches under water to loosen film. 4 QT. SLOW COOKER 2. Open beef pouches and place beef in bottom of slow cooker. LOW for 8 hours 3. Wash hands thoroughly after handling raw beef. HIGH for 6 hours 4. Add sauce and ¼ cup water. 5. Arrange vegetables over top of beef and sauce. 6 QT. SLOW COOKER 6. Turn on your slow cooker and cook according to LOW for 8 hours the chart to the right. HIGH for 6 hours 7. Stir and serve!

Cooking Instructions for Cuban Mojo Pork Preparation Instructions Do not thaw. Keep frozen until ready to cook.

1. Remove raw pork, vegetables, rice, and sauce Package Contents from box. Keep vegetables and rice in freezer for later use. Run pork and sauce pouches under • 3 pkgs. Pork Shoulder water to loosen from film. • 2 pkgs. Sauce • 1 pkg. Rice 2. Open pork pouches and place pork in bottom of • Black Beans, Red Peppers slow cooker. Add sauce. 3. Wash hands thoroughly after handling raw pork. 4 QT. SLOW COOKER 4. Turn on your slow cooker and cook according to LOW for 10 hours the chart to the right. HIGH for 6 hours 5. Without stirring, add vegetables to the slow cooker for last hour of cook time. 6 QT. SLOW COOKER 6. Place rice pouch in microwave and microwave on HIGH for 3 minutes. LOW for 8 hours HIGH for 6 hours 7. Carefully open rice pouch and place rice in serving dish. 8. Stir contents of slow cooker, pour over rice and serve!

Cooking Instructions for Texas Ranch

Chicken Package Contents Preparation Instructions • 2 pkgs. Chicken Thigh and Breast Do not thaw. Keep frozen until ready to cook. • 3 pkgs. Sauce • Hominy, Black Beans, 1. Remove bag and 2 packages of chicken from box. Tomatoes, Onions, Carefully open bag and remove 3 sauce pouches. Jalapeños, Poblano Return bag containing vegetables to freezer. Peppers, Cheese 2. Open chicken packages and place chicken in bottom of slow cooker. 4 QT. SLOW COOKER 3. Open sauce pouches and place sauce and ¼ cup of water on top of chicken. LOW for 9 hours 4. Place lid securely onto slow cooker. HIGH for 7 hours Select power level and cook time according to the chart on the right. 6 QT. SLOW COOKER 5. With 1 hour remaining, add frozen vegetables to slow cooker and stir thoroughly. Replace lid and LOW for 8 hours cook for 1 hour. HIGH for 6 hours 6. Stir and serve.

© 2017 Crock-Pot™ logo is a trademark and Crock-Pot® is a registered trademark of Sunbeam Products, Inc. used under license. Distributed by Omaha Steaks International, Inc. CROCK-POT® SLOW COOKER MEALS by Omaha Steaks

Cooking Instructions for BBQ Mac and Cheese Preparation Instructions Do not thaw. Keep frozen until ready to cook. Package Contents • 1 pkg. Seasoned Beef 1. Remove bag, 1 package of meat, and seasoning Brisket and Seasoned Pork • 3 pkgs. Sauce bottle from box. • Pasta and Red Onions 2. Remove meat from all packaging and place in • Sweet Smoky Applewood BBQ Rub bottom of slow cooker. 3. Carefully open the bag and remove 3 sauce 4 QT. SLOW COOKER pouches. Pour the remaining bag contents into the slow cooker over the meat. Open sauce pouches LOW for 4 hours and place sauce on top of pasta. 4. Place lid securely onto slow cooker. 6 QT. SLOW COOKER Cook according to the chart on the right. LOW for 4 hours 5. When cooking is complete, stir slow cooker contents, sprinkle with desired amount of Applewood Rub and serve.

Cooking Instructions for Beef Stroganoff Preparation Instructions Package Contents Do not thaw. Keep frozen until ready to cook. • 3 pkgs. Beef Sirloin • 2 pkgs. Sauce 1. Remove bag and 3 packages of beef from box. • Pasta and Mushrooms Carefully open bag and remove 2 sauce pouches. Return bag containing pasta and mushrooms to 4 QT. SLOW COOKER freezer. LOW for 8 hours 2. Open beef packages and place beef in bottom of slow cooker. Open sauce pouches and place sauce HIGH for 6 hours on top of beef. 3. Place lid securely onto slow cooker. 6 QT. SLOW COOKER Cook according to the chart on the right. LOW for 8 hours 4. With 1 hour remaining, add frozen pasta and mushrooms to slow cooker and stir thoroughly. HIGH for 6 hours Replace lid and cook for 1 hour. 5. Stir and serve. *For a creamier sauce, stir in ½ cup sour cream at the end of cooking.

Cooking Instructions for Italian Chicken Cacciatore Package Contents • 2 pkgs. Chicken Thigh Preparation Instructions • 3 pkgs. Sauce Do not thaw. Keep frozen until ready to cook. • Pasta, Tomatoes, Olives, Capers, Mushrooms, Peppers, Onions 1. Remove bag and 2 packages of chicken from box Carefully open bag and remove 3 sauce pouches. Return pasta and vegetables to freezer. 4 QT. SLOW COOKER 2. Open chicken packages and place chicken in LOW for 9 hours bottom of slow cooker. Open sauce pouches and place sauce on top of chicken. HIGH for 7 hours 3. Place lid securely onto slow cooker. Cook according to the chart on the right. 6 QT. SLOW COOKER 4. Without stirring, add vegetables and pasta to slow LOW for 8 hours cooker for the last hour of cook time. Replace lid and cook for 1 hour. HIGH for 6 hours 5. Stir and serve.

Cooking Instructions for Indian-Style Chicken Preparation Instructions Package Contents Do not thaw. Keep frozen until ready to cook. • 2 pkgs. Chicken Thigh and Breast 1. Remove bag and 2 packages of chicken from box. • 2 pkgs. Sauce Carefully open bag and remove 2 sauce pouches. • 1 pkg. Rice Return bag with vegetables and rice pouch to • Fire-Roasted Onions, freezer. Julienned Carrots 2. Open chicken packages and place chicken in bottom of slow cooker. Open sauce pouches and 4 QT. SLOW COOKER place sauce on top of chicken. LOW for 9 hours 3. Place lid securely onto slow cooker. Cook according to the chart on the right. HIGH for 7 hours 4. With 1 hour remaining, add frozen vegetables to slow cooker and stir thoroughly. Replace lid and 6 QT. SLOW COOKER cook for 1 hour. LOW for 8 hours 5. Microwave rice pouch on HIGH for 3 minutes. Carefully open rice pouch. Stir contents of slow HIGH for 6 hours cooker and serve over rice.

Cooking Instructions for Mississippi Pot Roast Preparation Instructions Package Contents Do not thaw. Keep frozen until ready to cook. • 3 pkgs. Beef • 3 pkgs. Sauce 1. Remove bag and 3 packages of beef from box. • Red Potatoes, Pearl Onions, Carefully open bag and remove 3 sauce pouches. Peas, and Banana Peppers Return the bag containing vegetables to freezer. 2. Open beef packages and place beef in bottom 4 QT. SLOW COOKER of slow cooker. Open sauce pouches and place sauce on top of beef. LOW for 9 hours 3. Place lid securely on slow cooker. Select power HIGH for 7 hours level and cook according to the chart to the right. 4. Without stirring, add vegetables to slow cooker 6 QT. SLOW COOKER for the last hour of cook time. Replace lid and cook for 1 hour. LOW for 8 hours 5. Stir contents of slow cooker and serve. HIGH for 6 hours

Cooking Instructions for Southern Smothered Pork Preparation Instructions Do not thaw. Keep frozen until ready to cook. Package Contents 1. Remove bag and 3 packages of pork from box. • 3 pkgs. Pork Carefully open bag and remove rice and 2 • 2 pkgs. Sauce sauce pouches. Return rice and bag containing • 1 pkg. Long Grain Rice vegetables to freezer. • Green Beans and Onions 2. Open pork packages and place pork in bottom of slow cooker. Open sauce pouches and place 4 QT. SLOW COOKER sauce on top of pork. LOW for 9 hours 3. Place lid securely on slow cooker. Select power HIGH for 7 hours level and cook according to the chart to the right. 4. Without stirring, add vegetables to slow cooker 6 QT. SLOW COOKER for the last hour of cook time. Replace lid and LOW for 8 hours cook for 1 hour. HIGH for 6 hours 5. Microwave rice pouch on high for 3 minutes. Carefully open rice pouch. 6. Stir contents of slow cooker and serve over rice.

Cooking Instructions for Ropa Vieja Preparation Instructions Do not thaw. Keep frozen until ready to cook. Package Contents 1. Remove bag and 2 packages of beef from box. • 2 pkgs. Beef Carefully open bag and remove the black beans • 2 pkgs. Sauce & rice pouch and 2 sauce pouches. Return beans • 1 pkg. Rice and Beans & rice and bag containing vegetables to freezer. • Red Potatoes, Red & Green Peppers, Fire-roasted 2. Open beef packages and place beef in bottom Onions, Capers, and of slow cooker. Open sauce pouches and place Green Olives sauce on top of beef. 3. Place lid securely onto slow cooker. Select power 4 QT. SLOW COOKER level and cook according to chart to the right. LOW for 8 hours 4. Without stirring, add frozen vegetables to slow HIGH for 6 hours cooker for the last hour of cook time. Replace lid and cook for 1 hour. 6 QT. SLOW COOKER 5. Microwave beans & rice pouch on high for 3 LOW for 8 hours minutes. Carefully open pouch. HIGH for 6 hours 6. Stir contents of slow cooker and serve over black beans and rice.

Cooking Instructions for Hungarian

Paprika Chicken Package Contents • 2 pkgs. Chicken Breast Preparation Instructions • 1 pkg. Chicken Thigh Do not thaw. Keep frozen until ready to cook. • 3 pkgs. Sauce • Dumplings, Carrots, 1. Remove bag and 3 packages of chicken from Onions, Fire-roasted Red box. Carefully open bag with vegetables and Pepper Strips dumplings and remove 3 sauce pouches. Return vegetables and dumplings to the freezer. 4 QT. SLOW COOKER 2. Open packages of chicken and place in the LOW for 9 hours bottom of the slow cooker. Open sauce pouches and place sauce on top of chicken. HIGH for 7 hours 3. Place lid securely onto slow cooker. Select power level and cook according to chart to the right. 6 QT. SLOW COOKER 4. With one hour of cook time remaining, add frozen LOW for 8 hours dumplings and vegetables to slow cooker and stir thoroughly. Replace lid and cook for 1 hour. HIGH for 6 hours 5. Stir and serve.

© 2017 Crock-Pot™ logo is a trademark and Crock-Pot® is a registered trademark of Sunbeam Products, Inc. used under license. Distributed by Omaha Steaks International, Inc. Cooking Instructions for OMAHA STEAKS CROCK POT® MEALS in the CROCK POT® EXPRESS CROCK MULTI COOKER

Cooking Instructions for BEEF BOURGUIGNON Preparation Instructions Do not thaw. Keep frozen until ready to cook.

1. Remove bag and 3 packages of beef from box. Carefully open bag and remove 2 sauce pouches. Return bag containing vegetables to freezer. 2. Add 3T of water to the bottom of the Crock-Pot® Express Crock Multi-Cooker. Open beef pouches and place beef in bottom of cooking pot. Open sauce pouches, and place sauce on top of beef. 3. Place lid securely onto cooker. Press MEAT/ PACKAGE CONTENTS STEW, set pressure to HIGH, and adjust time to • 3 pkgs. Beef Sirloin 50 minutes. Make sure the steam release valve is in the “Seal” (closed) position. Press START/STOP. • 2 pkgs. Sauce • Roasted Potatoes, Baby 4. After 50 minutes, release the pressure and Carrots, Portabellini open lid. Without stirring, add vegetables to Mushrooms, Pearl Onions cooking pot. 5. Replace lid and press STEAM, set pressure to 6 QT. EXPRESS CROCK HIGH, and set for 8 minutes. Make sure the steam release valve is in the “Seal” (closed) position. HIGH for 58 mins Press START/STOP. 6. Once cooking has completed, release the pressure, open lid, stir and serve.

FOR FOOD SAFETY AND QUALITY, FOLLOW THESE COOKING INSTRUCTIONS. FOOD MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165°F AS INDICATED BY A FOOD THERMOMETER. Instructions based on 6-quart multi-cooker without liner. Appliances vary; adjust cook time accordingly.

©2018 Crock-Pot™ logo is a trademark and Crock-Pot® is a registered trademark of Sunbeam Products, Inc. used under license. Distributed by Omaha Steaks International, Inc. Cooking Instructions for OMAHA STEAKS CROCK POT® MEALS in the CROCK POT® EXPRESS CROCK MULTI COOKER

Cooking Instructions for RUSTIC FRENCH STEW Preparation Instructions Do not thaw. Keep frozen until ready to cook.

1. Remove bag and package of sausage and chicken from box. Carefully open bag and remove 3 sauce pouches. 2. Add ½ cup of water to the bottom of the Crock- Pot® Express Crock Multi-Cooker. Open pouches PACKAGE CONTENTS and place chicken and sausage in bottom of • 1 pkg. Chicken Thighs cooking pot. Open sauce pouches, and place • 1 pkg. Sausage sauce on top of meat. Add the contents of the • 3 pkgs. Sauce bag with vegetables and beans. • Great Northern Beans, Bacon, Onions, Celery 3. Place lid securely onto cooker. Press POULTRY, set pressure to HIGH, and adjust time to 15 minutes. Make sure the steam release valve is in 6 QT. EXPRESS CROCK the “Seal” (closed) position. Press START/STOP. HIGH for 15 mins 4. Once cooking has completed, release the pressure, open lid, stir and let sit for 5 minutes before serving.

FOR FOOD SAFETY AND QUALITY, FOLLOW THESE COOKING INSTRUCTIONS. FOOD MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165°F AS INDICATED BY A FOOD THERMOMETER. Instructions based on 6-quart multi-cooker without liner. Appliances vary; adjust cook time accordingly.

©2018 Crock-Pot™ logo is a trademark and Crock-Pot® is a registered trademark of Sunbeam Products, Inc. used under license. Distributed by Omaha Steaks International, Inc. CookingCROCK-POT Instructions® SLOW for COOKER OMAHA STEAKSMEALS by CROCK POT® Omaha Steaks MEALS in the CROCK POT® EXPRESS CROCK MULTI COOKER

Cooking Instructions for WHITE CHICKEN CHILI

Preparation Instructions Do not thaw. Keep frozen until ready to cook.

1. Remove bag and packages of 2 chicken from box. Carefully open bag and remove 3 sauce pouches. 2. Add ½ cup of water to the bottom of the Crock- Pot® Express Crock Multi-Cooker. Open pouches and place chicken in bottom of cooking pot. PACKAGE CONTENTS Open sauce pouches, and place sauce on top • 2 pkgs. Chicken Breast of chicken. Add the contents of the bag with • 3 pkgs. Sauce vegetables and beans. • Great Northern Beans, Whole Grain Corn, Green 3. Place lid securely onto cooker. Press POULTRY, Chilies, Jalapeños, Onions set pressure to HIGH, and adjust time to 15 minutes. Make sure the steam release valve is in the “Seal” (closed) position. Press START/STOP. 6 QT. EXPRESS CROCK 4. Once cooking has completed, release the HIGH for 15 mins pressure, open lid, stir and let sit for 5 minutes before serving.

FOR FOOD SAFETY AND QUALITY, FOLLOW THESE COOKING INSTRUCTIONS. FOOD MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165°F AS INDICATED BY A FOOD THERMOMETER. Instructions based on 6-quart multi-cooker without liner. Appliances vary; adjust cook time accordingly.

©2018 Crock-Pot™ logo is a trademark and Crock-Pot® is a registered trademark of Sunbeam Products, Inc. used under license. Distributed by Omaha Steaks International, Inc. CookingCROCK-POT Instructions® SLOW for COOKER OMAHA STEAKSMEALS by CROCK POT® Omaha Steaks MEALS in the CROCK POT® EXPRESS CROCK MULTI COOKER

Cooking Instructions for CHICKEN and DUMPLINGS Preparation Instructions Do not thaw. Keep frozen until ready to cook.

1. Remove bag and packages of 2 chicken from box. Carefully open bag and remove 3 sauce pouches. Return bag containing vegetables to freezer. 2. Add ½ cup of water to the bottom of the Crock- Pot® Express Crock Multi-Cooker. Open pouches and place chicken in bottom of cooking pot. Open sauce pouches, and place sauce on top of chicken. PACKAGE CONTENTS 3. Place lid securely onto cooker. Press POULTRY, • 2 pkgs. Chicken Breast set pressure to HIGH, and adjust time to 15 • 3 pkgs. Sauce minutes. Make sure the steam release valve is in • Dumplings the “Seal” (closed) position. Press START/STOP. • Onions, Celery, Carrots, Green Peas, Pearl Onions 4. After 15 minutes,release the pressure and open lid. Add vegetables to cooking pot and stir. 6 QT. EXPRESS CROCK 5. Replace lid and press STEAM, set pressure to HIGH, and set for 3 minutes. Make sure the steam HIGH for 18 mins release valve is in the “Seal” (closed) position. 6. Once cooking has completed, release the pressure, open lid, stir and serve.

FOR FOOD SAFETY AND QUALITY, FOLLOW THESE COOKING INSTRUCTIONS. FOOD MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165°F AS INDICATED BY A FOOD THERMOMETER. Instructions based on 6-quart multi-cooker without liner. Appliances vary; adjust cook time accordingly.

Cooking Instructions for RUSTIC ITALIAN BEEF STEW Preparation Instructions Do not thaw. Keep frozen until ready to cook.

1. Remove bag and 2 packages of beef from box. Carefully open bag and remove 3 sauce pouches. Return bag containing vegetables to freezer. 2. Add ¼ cup of water to the bottom of the Crock-Pot® Express Crock Multi-Cooker. Open beef pouches and place beef in bottom of cooking pot. Open sauce pouches, and place sauce on top of beef. 3. Place lid securely onto cooker. Press MEAT/STEW, PACKAGE CONTENTS set pressure to HIGH, and adjust time to 40 • 2 pkgs. Beef Sirloin minutes. Make sure the steam release valve is in • 3 pkgs. Sauce the “Seal” (closed) position. Press START/STOP. • Baby Carrots, Onions, Fire-Roasted Tomatoes & 4. After 40 minutes, release the pressure and open Red Peppers lid. Without stirring, add vegetables to cooking pot.

5. Replace lid and press STEAM, set pressure to 6 QT. EXPRESS CROCK HIGH, and set for 8 minutes. Make sure the steam release valve is in the “Seal” (closed) position. HIGH for 48 mins Press START/STOP. 6. Once cooking has completed, release the pressure, open lid, stir and serve.

FOR FOOD SAFETY AND QUALITY, FOLLOW THESE COOKING INSTRUCTIONS. FOOD MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165°F AS INDICATED BY A FOOD THERMOMETER. Instructions based on 6-quart multi-cooker without liner. Appliances vary; adjust cook time accordingly.

Cooking Instructions for ASIAN BBQ BEEF SHORT RIBS Preparation Instructions Do not thaw. Keep frozen until ready to cook.

1. Remove bag and 2 packages of beef from box. Carefully open bag and remove 2 sauce pouches. Return bag containing vegetables to freezer. 2. Add 3 tablespoons of water to the bottom of the Crock-Pot® Express Crock Multi-Cooker. Open beef pouches and place beef in bottom of cooking pot. Open sauce pouches, and place sauce on top of beef. PACKAGE CONTENTS 3. Place lid securely onto cooker. Press MEAT/ • 4 pkgs. Beef Short Ribs STEW set pressure to HIGH, and adjust time to 55 • 2 pkgs. Sauce minutes. Make sure steam valve is in the “Seal” • 1 pkg. Rice (closed) position and push start. • Carrots, Sugar Snap Peas, Fire-Roasted 4. After 55 minutes release the pressure and open Peppers, Onions lid. Without stirring, add vegetables to cooking pot.

5. Replace lid and press STEAM, set pressure to 6 QT. EXPRESS CROCK HIGH, and set for 3 minutes. Make sure steam valve is in the “Seal” (closed) position and press HIGH for 58 mins START/STOP. 6. Once cooking has completed, release the pressure, open lid, stir and serve.

FOR FOOD SAFETY AND QUALITY, FOLLOW THESE COOKING INSTRUCTIONS. FOOD MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165°F AS INDICATED BY A FOOD THERMOMETER. Instructions based on 6-quart multi-cooker without liner. Appliances vary; adjust cook time accordingly.