Save your money. I have two electric slow cookers but the setup I use most is my homemade one that was inspired by the latest high-dollar slow cookers. I use a round cast iron casserole (with lid) on top of an electric skillet. I brown the meat in the casserole on top of the stove first then just move the casserole to the electric skillet for long, slow cooking at a bare simmer. I'm using a Zojirushi electric skillet because I had it but any inexpensive skillet or grill that your casserole fits into/onto should work fine. I wondered if there would be any difference because there is no side heat but if that affects anything I can't detect it. Also, the casserole doesn't cover the whole skillet surface so I'm sure some heat is lost but again, that doesn't seem to affect anything and may even make it easier to get the heat down to a bare simmer. You do have to fiddle a little to determine the skillet setting that produces a suitable simmer but that's easy and a one-time thing - just mark the spot. BTW, if your electric skillet has sides and you can turn the heat down low enough, it's a great place to poach fish. If not, try it in an oval iron casserole on an electric skillet or grill. Once you've poached wild-caught salmon you won't want to fry/bake/broil it again, especially since it's nearly impossible to overcook and dry out the fish. If you like to experiment, try variations on the standard court-bullion as your poaching liquid.

Hi Everyone...I ususally just 'take in' and enjoy all the wonderful advice you all give here. I just have to add my 2 cents along with a question to you. I also have a Hamilton Beach Crock Pot (6 qt). I bought it at Walmart and paid about $39, for it. It's wonderful and I use it almost every other week. There is just my husband and I now at home, but I usually make enough of whatever for a couple of meals >> Pot Roast/Pork Roast, etc. I love the fact, that when I set it up, and go about my day, when I come home, it's like 'Someone' Cooked Dinner. So for that part, I love it. NOW, my question. I just purchased a 20 qt Cooks Essential Electric Roaster with timer, from QVC. I haven't used it yet...I'm a little nervous. I'm thinking of using it as an extra oven for the Holidays. Not to do my Turkey in..but for other dishes. Can anyone give me some tips or advice, as to you using it this way? Will I be able to use my own casserole dishes to put in there (on the rack) and do I need to add water? Haven't a clue..the receipe book does not give enough details on this. Thanks so much, and once again >>> I love All your great advice to one another.

I adapted this recipe for the slow cooker and it is just fabulous. Nothing could be eaiser to fix when you are having guests. Be sure to use chuck roast only. Russian River Pot Roast beef chuck roast around 5 pounds 1/2 cup tomato sauce 1/2 cup sun dried tomatoes 1/2 cup Pinot Noir 1 piece dried orange peel 3 whole cloves 1 cinnamon stick 1 clove garlic minced 1 teaspoon dried Italian Seasoning 1/2 teaspoon crushed fennel seeds salt and pepper olive oil 3 onions 6 carrots The roast is rare in the center and very flavorful. Also, vegetables in the slow cooker have to be in small pieces to cook, don't worry, they don't get overdone. Pat the roast dry with paper towels and brown thoroughly in the oil. Put the onions and carrots sliced in one inch pieces into the bottom of the slow cooker. Put the browned roast on top. Add the other ingredients except salt and pepper. You can do this the night before and leave out on your countertop. Cook for 12 hours on low. One hour before serving, drain off juice into a sauce pan. Remove orange peel and cinnamon stick. Skim off any fat, although there may not be very much. Reduce the juice on the stove to less than half. Correct seasonings and pour over roast. Continue cooking 1 more hour.

I have one of the big Rivals that has never cooked at the right temp, another forum I am on we all started to compare ours and every one of found we were having the same problems, there were some recalls listed on the Rival site for some of them but not all. I have had a West Bend CookerPlus since the late 70's and the thing still cooks perfectly, if I get another I will look for one like it. I do like the look of that Hamilton Beach 3in1 but had not heard how well it performed, I may go that route, the 3 sizes is great. My big Rival came with other inserts also but it was never dependable on cooking temps. the 3in1 has good reviews on Amazon, I saw one listed there for $39 but the shipping was high. Thanks for letting us know this is a good one.