This week for Mission: Appliances, I chose an appliance I actually do use on occasion, but I wish I used more: a slow cooker, or crock pot. Slow cookers are so cool, there are even whole blogs devoted just to them. So that inspired me to try to find a recipe unlike any I had ever tried before so I could stretch myself a little. Let’s see how it turned out!
We actually own 2 slow cookers, the Proctor Silex 33015 1.5-Quart Round Slow Cooker and Hamilton Beach Stay/Go Slow Cooker. One is small and other is large. I’ve used both equally in the past, mainly to transport food to a potluck or a party, and a few times to cook ribs. For this particular experiment, I used the small one.
Slow Cooker Vital Statistics
- Brand: Proctor Silex
- Average Price: $20
- Power: Keep Warm, Low, & High settings
- Size: 1.5 quart capacity, 5.6 pounds
- Features: Dishwasher safe stoneware and lid
- Complexity: Very easy to use
- Versatility: Slow cooks just about anything
- Cleaning: Very easy to clean stoneware as long as you do not let it sit out too long to dry
- Storage: Unit is pretty compact so fits well inside a cupboard
- Safety Tips: Heating elements get hot on High setting
- Pre-series Location: Inside a deep cupboard; must remove several other appliances and pots first
- Pre-series Use Level: Used on occasion to keep foods warm or to cook ribs
Project Slow Cooker
In my search for a creative recipe to try with my slow cooker, I found a popular one on allrecipes.com: Slow Cooker Pot Roast. A pot roast might not seem all that creative to some of you, but I had never made one before, let alone bought one! It was actually kind of fun to try a new meat that was relatively inexpensive. I went with a 2.35 lb Angus Beef Bottom Round Roast and modified the recipe some to enhance the flavors:
2 10.75 oz. cans cream of mushroom soup
1 1 oz. package of dry onion soup mix
1 cup beef broth
¼ cup red cooking wine
1 TBS Worcestershire sauce
2 TBS flour
1 tsp garlic powder
½ tsp salt
1 tsp black pepper
1 tsp onion powder
2 tsp Italian seasoning
2 tsp rosemary
Directions: Mix rub ingredients together in a small bowl. Coat roast with rub. In a skillet in olive oil, sear all sides of the roast until brown to lock in the juices. Meanwhile, mix all the gravy ingredients in the slow cooker. Place the seared roast inside and cover with the gravy. Cook on high for 4 hours and low for 2 hours.
I found the prep to be pretty fast and after you get the ingredients inside the slow cooker, you basically just have to wait! I do like slow cookers in this way—I was able to prepare most of dinner before lunch and we just ate when it was done. One thing I tend not to like about slow cookers is that they seem to cook the snot out of some things. For meat this could be perfect—who doesn’t want tender, falling-off-the-bone ribs or what not? But for veggies, I prefer a little texture and crunch. That’s why I left veggies out of the gravy.
After 5 hours, I prepared my two sides (garlic mashed potatoes & frozen corn) and then after 6 hours everything was ready. Clean up was pretty easy and I made sure I rinsed out the stoneware before it got too cool and dry. Overall we really enjoyed the roast! I’m not a big fan of roasts in general (I’m more of a steak person), but the sauce was quite good and the meat was moist and tender.
Well, I’m convinced to try more slow cooker recipes! I really have wanted to, but I just haven’t done it. Maybe I’ll get a slow cooker cook book or visit a slow cooker blog. In any case, this is one of those staple appliances that really does offer a lot of versatility.
What is your favorite recipe to make in your slow cooker?