Today, with more on our figurative plate, it can be difficult to fill our literal plates with home-cooked meals. Those of us who are less confident in the kitchen can rejoice. The renaissance of the Crock Pot meal is upon us. Why we ever strayed from the one-pot dinner is a complete mystery, but never again shall we part.

You can have as many iPads reading books for you, Wiis tracking your body language or Lexus coupes parking themselves as you want, but none of those things can be left alone for six hours and provide a delicious meal upon your return. A staple on good housekeeping counters everywhere since the early 1970′s, the Crock-Pot has set the standard for at-home gourmands and continues to withstand the test of time.

My mother recently gifted me with a new slow cooker that was on sale for just $25! Someone tell me what else you can buy for $25 that will last the next 20 years. Nothing! The answer is NOTHING (except $25 worth of quarters that you keep in a jar and don’t use for 20 years).

Most importantly, the Crock Pot makes Nourishment Neophytes into Pillars of the Pot and Pan. The low heat, long and even cooking method allows layers of flavor to build in every roast, chili or stew. Below are some of my favorite recipes.

Lemon Herb European Half Chicken

Lemon-Herb Roasted European Chicken

2 European Semi-Boneless Chicken Halves
1 Lemon
1 tsp Sea Salt
2 tsp Coarse Ground Pepper
1 Tbsp Canola Oil
1 Tbsp Butter
3 Cups Water
1 Chicken Bouillon Cube
3 Sprigs Fresh Rosemary
2 Sprigs Fresh Basil
1 Tbsp Dried Sage
1 tsp Paprika

Cut Lemon in half and squeeze juice of one half over the Chicken. Sprinkle with Salt and Pepper. Place a large sauté pan over medium high heat with Canola Oil and Butter. When Butter is just melted, place Chicken Halves in the pan with the skin side down. Baste with Butter/Oil mixture until the skin is a light golden brown. Remove from heat and drain on a paper towel.

Set Crock Pot to 3 Hours (High). Slice remaining half of Lemon and place with Chicken in the Crock Pot. Dissolve Bouillon Cube in Water and pour over Chicken and Lemon. Add rustically ripped pieces of Rosemary and Basil. Sprinkle with Dried Sage and Paprika. Cover and walk away!! Return in three hours and eat. Duh-mazing!

Beef Pot Roast

Beef Pot Roast

1 All Natural Black Angus Bottom Round Roast (Affordable)
**OR**
1 All Natural Black Angus Prime Rib Roast (Irresistable)
1 ½ Tbsp Canola Oil
½ tsp Cinnamon
1 tsp Coarse Ground Pepper
1 tsp Kosher Salt
1 Packet Onion Soup Mix
2 Cups Water
5 Fresh Scallions
1 ea. Red, Yellow, Orange and Green Pepper
1-2 Cups Fresh Mushrooms
1-2 Cups Baby Carrots

Set Crock Pot to 8 Hours (Low).Rub Roast with Canola Oil and season evenly with Cinnamon, Pepper and Salt. Pan Sear (1 minute per side) over medium-high heat to lock in juices. Remove from heat and place in Crock Pot. Whisk Soup Mix with Water and pour over Roast. Chop Scallions, Peppers, Mushrooms and Carrots into slightly larger than bite-sized pieces and add to pot. Cover with lid and go on about your business. Come back in 8 hours - just one teeny little work day - to a home cooked meal.

*For a super moist twist, Let roast soak in your favorite beer (Guinness or Honey Wheat are recommended) for a few hours or even overnight prior to cooking. Then follow prep directions as usual.

** For a thicker broth, stir 2 teaspoon of corn starch (mixed with water to a fluid “glue-like” paste without lumps) into the pot halfway through.