How many times have I trudged through snowy streets, tired after a long day at work or school and eager for a hot tasty supper but with the disenchanting knowledge that the only meal awaiting me was canned soup and a Pop Tart?  Answer: too many times.

After procrastinating for years, I finally picked up a slow cooker and found out what the fuss was all about.  You know what I'm talking about!  Who knew that a crock pot meal was not only a ridiculously convenient way to come home to a hot meal, but also more foolproof and economical than slaving over the stove the old fashioned way?  Okay - don't answer that.

Crock-Pot Manual Slow Cooker US$17.99 (sale), Cuisinart Programmable Slow Cooker US$33.13 (sale)

Since I picked up my Crock Pot from Target for a whopping $15, I haven't looked back.  Best of all, your favourite soup and roast recipes are easily adaptable to slow cooking and you don't need any fancy tricks. Here's my current favourite:

Beef Pot Roast

2-3 lb (1-1.5 kg) beef roast (any economy or premium cut works well)
Firm Vegetables (try potatoes, parsnips, squash, carrots, turnips, cauliflower)
Seasonings, as desired (try rosemary, thyme, salt, pepper, paprika)
1/2 - 1 envelope Onion Soup Mix (optional)

Step 1: If you have time, rub seasonings into meat, allow to sit for a few minutes to penetrate, and then sear the meat on all sides in a heavy pan on medium-high heat.

Step 2: Pour enough water into the bottom of the slow cooker pot to make 1/2-inch depth (more if you want extra gravy later or have a generous quantity of veggies).  Add onion soup mix and stir to combine.

Step 3: Chop vegetables into large chunks or slices and place in the pot.  Put meat on top of the vegetables, fatty side facing up (if there is a fatty side).

Step 4: Set your slow cooker to "Low" if you plan to eat 8-10 or more hours later.  Set it to "High" if you need it finished in 4-5 hours.

That's it!  Best of all, the longer your roast cooks the more tender it becomes - it's difficult to ruin a crock-pot roast.  For best results, do not lift the lid except occasionally (this is why you want a slow cooker with a glass lid) - it will allow precious moisture and heat to escape.

My Tips: 

I find that the "Low" setting really is the better way to go; sometimes the "High" setting gives less consistent results.  If your finished product is too well done, simply add a little more water, set to "Low" and allow to cook for a while longer.  As it absorbs the extra liquid, it will become tender and tasty!

For quick cooking veggies like broccoli, peas, etc, steam them separately right before you eat - they tend to get quite mushy in the slow cooker. Any veggies you include in your crock pot recipe will absorb the flavours of the gravy, so if this is not desired make sure to prepare them separately.

If you enjoy barbeque sauce, add this late in the game by slicing the finished roast, dousing with your sauce and allow to rest on "Low" or "Warm" setting while you finish supper prep.  If you add it at the beginning, the high sugar content can ruin your gravy by making it too thick and burn to the sides.

Be sure to adjust your cooking times accordingly if you are using a different size of roast than shown in the recipe above.

You do not need to buy an expensive model unless you need the timer feature.  Look for slow cookers with a latchable lid if you want to make a delicious delivery to a friend.

Look online or at your bookstore for countless delicious slow cooker recipes.  You can make roasts (any), soups, chili, desserts and more in this surprisingly adaptable tool.

Have you tried a slow cooker?  What is your favourite easy recipe?