We got our Miele steam oven two months ago and we love it. It takes a few minutes to begin steaming but the result is far superior for reheating than the MW. And for veggies, it's really nice to not have pots on the stove. Go for it! And if you're looking for a great Speed Oven, the Miele is it. I was worried that it wouldn't broil, but that's all we use it for and we've only used it twice as a MW. It's the best broiler we've had. What a relief! We have both Miele's under the counter side-by-side. They look nice, but it would have been nicer if Miele had coordinated the clock panels so they matched. The steam oven has a backlight I can't get rid of but the Speed Oven doesn't. Other than that, we're thrilled with the Miele's and I did a LOT of research!

This is easy but delicious (from eatingwell.com) Slow cooker braised pork with tomatillo salsa 3 pounds boneless pork shoulder, or butt [i use loin] 1 1/2 cups prepared tomatillo salsa 1 3/4 cups reduced-sodium chicken broth [I use 1 cup or less] 1 medium onion, thinly sliced 1 teaspoon cumin seeds, or ground cumin 3 plum tomatoes, (1/2 pound), thinly sliced [I usually use drained diced fire roasted tomatoes from a can] 1/2 cup chopped fresh cilantro, divided 1/2 cup reduced-fat sour cream Directions: Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high. Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours. With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through. To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro. Oven method: Total: 3 hours Preheat oven to 350°F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish; cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro. Note---I usually I don't have time to start and/or finish the sauce on the stovetop, and it still tastes very good.

I love my crock pot and if you would ever see how banged up it is you would believe me. However, some things never should be cooked in a crock pot same as some things should never be used as a marinade,like grape jam. I am afraid what will happen is you will get a sloppy mixture of gooey unidentifiable goop. The dressing will try and turn itself into soup. The slow cooking process takes moisture out of the food unless you have added liquid to the pot which will then be absorbed by the food being cooked. Do you have a Nesco Roasting Oven? that would make a big amount of dressing and do a very nice job. You can also transport the dressing in the Nesco and use it to warm it up at your son's house. If you are intent on experimenting with your crock pot here is a suggestion with no guarantees but I have used it to sort of roast meats. Prepare your dressing and then wrap it tightly in tin foil before putting it into the crock pot. Good luck and have a very good visit with your family. Here is a link that might be useful: traveling and cooking with grandpa

This is another favourite of ours, for a pork roast. Sweet and Savory Slow-Cooker Pork Roast This is a delicious pork roast with a sweet and lightly spiced glaze. 1 boneless pork roast, 4 to 6 pounds 1 clove garlic, halved salt and pepper 1 1/3 cups brown sugar, divided 1 tablespoon Dijon mustard 1 tablespoon balsamic vinegar 1/4 teaspoon cinnamon Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer. In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast. Cover and cook on low 6 hours. Combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer. Drain off juices to make gravy. And this is one that I've shared with a number of people and it gets raves from everyone who tries it. We love pork roast made this way in the slow-cooker. Has definite Asian flavours and is so good. It does call for marinating overnite first, but I'm not 100% sure that it is absolutely necessary. Slow-Cooker Sesame Pork Roast 1 (4 pound) boneless pork shoulder roast, trimmed 2 cups water 1/2 cup soy sauce 1/4 cup sesame seeds, toasted 1/4 cup molasses 1/4 cup cider or white vinegar 4 green onions, sliced 2 teaspoons garlic powder 1/4 teaspoon cayenne pepper 3 tablespoons cornstarch 1/4 cup cold water Cut roast in half if necessary; place in large resealable plastic bag or glass dish. In a bowl, combine the water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne. Pour half over the roast, marinate overnight. Reserve remaining marinade. Drain pork, discarding marinade. Place roast in a 5-qt. slow cooker; add the reserved marinade. Cover and cook on high for 1 hour. Reduce temperature to low; cook 8-9 hours longer or until meat is tender. Remove the roast and keep warm. In a saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; boil and stir for 2 minutes. Serve with the roast.