Your Slow-Cooker Questions, Answered

Q. I am very interested in recipes that take at least 9 hours so I can put ingredients in the slow cooker in the morning and dinner will be ready at 6:00 p.m.

—Sharon Schild Willis

A. We've found that beef is the star of slower slow-cooker recipes. Tougher cuts such as the neck and shoulders (chuck), foreleg area (brisket), hind section (round steak), and undersides (flank) turn into fall-apart-tender meals. Long, moist cooking produces more intensely flavored dishes too, because these marbled meaty areas dissolve over many hours of cooking.

Pot Roast with Root Vegetables

Makes: 8 servings

Prep: 15 minutes

Slow Cook: on LOW for 10 hours

Cook: 3 minutes

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