A crock-pot ™ is an electric pot used for slowly cooking a meal. They are fairly inexpensive, between $15 and $50 USD. Though not as popular as the microwave, the crock-pot is a necessity in a home where the cook has little time and wants a home-cooked meal. Like the microwave, they don't heat up the kitchen or require a lot of maintenance. All you have to do is add the ingredients in the morning before you leave, turn on the heat setting required, and when you come home dinner is served! They're safe and easy and, barring small preparations like the thawing or browning of meat and the dicing of vegetables or fruits, you're in and out of the kitchen faster than you can say "The Cook's Reference!"

Food bacteria die at 180 degrees, the crock-pot's target temperature. By putting foods in an insulated area at a low, but constant temperature, they never boil, making scorching less likely. Plus, because the food stays in such close quarters for such a long period of time, it more easily captures the flavors that can get away in open air. Still not convinced? Just look at what noders have to say about the wonder that is the crock-pot™!

brassmule says: because of the extended period of heat time, however, water is crucial in the process... or you'll dry everything out.
achan says: low heat and long cook times are essential when cooking cuts of meat with a lot of connective tissue and very little fat

What are you waiting for? Buy one now!

Some information gathered courtesy of http://www.lvrj.com/lvrj_home/2001/Oct-03-Wed-2001/living/17073027.html

The official trademarked name for this miraculous invention is "crock-pot," though common usage on the web and in recipe circles is "crock pot."

The single most convenient piece of equipment in the kitchen, barring the obvious like the sink and refrigerator. This little baby is the working person's blessing. Here's a recipe.

Clampe's Pot Roast

Piece of roast, my favorite is the eye roast
TBSP Extra Virgin Olive Oil
Fresh Rosemary (dried will do)
3 cloves garlic
1/2 pound carrots
3-4 medium sized red skin taters
One Large Onion
small package mushrooms
can beef stock
1/2 cup red wine (not necessary, but nummy)

Mince your garlic and place it a hot saucepan with the olive oil, rosemary, crushed black pepper and salt. Be careful not to let the garlic get brown. Once you can smell the garlic cooking, place the roast in the pan and sear all sides until it is a nice brown. Remove from heat.

Place you cut vegetables in the crock pot, with the can of beef stock, wine, some more rosemary, salt and pepper. Put the roast and everything else in the sauce pan over top the whole deal. Cover and let cook at low for a long time.

Typically, I prepare everything the night before, leave the pot in the fridge, and then just put it on when I get up in the morning. By the time dinner rolls around, it's perfect.

The simplest thing you can cook in a crock pot is pinto beans. Even you geeks out there who can't manipulate anything without a keyboard can do this. It helps if you are able to make cornbread to go with the beans, but it's not necessary. You can eat them as a soup.

Get a pot and boil some water. Fill it about half full, and throw in a tablespoon of salt. When the water comes to a boil, throw in some pinto beans. Hell, I don't know: How ever many you think you can eat! But they will expand so don't overdo.

When the beans come to a boil, turn the eye off and let them sit for an hour. Get out the crock pot and turn it on low. Pour the beans in there. Is there a lot of water left? Good. If there's not, add some more. You see, the beans soak up the water. It didn't disappear; it just moved. Don't let it frighten you.

You're pretty much done here, except for any flourishes you want to add. You can throw in a bay leaf, some soy sauce, some celery or onion salt, some parsley, whatever. You probably want to add more salt and some pepper. You will find that they'll do fine without anything else except the added salt, but you'll learn how to do this the way you like.

Oh, there's one more essential thing! When they are soft, use something to mash about a third of them up. This is what will make the soup taste good.

It'll take 15 hours or so for them to get ready, and it doesn't hurt to cook them for a whole lot longer.

Suggested accouterments? Cornbread is essential. Cole slaw is wonderful. Sweet pickle relish adds a great garnish. In fact, you can just make a mush of all the above (it looks horrible) and have a great meal. When someone comes in and asks what you're eating, just say, "I don't know. Something the dog threw up." This will leave more for you to consume later.