Make the most of pot roast in a slow cooker

There has been a slow-cooker explosion! While we simmered away in innocent bliss with our 8-year-old "Smart-Pot" Crock-Pots, the Rival Co. (the original manufacturer) was sold to a new parent with big ideas.

Under the Jarden Corp.'s tenure, you can now get a Crock-Pot Duo (two separate cooker pots in one base) or even a Trio (yep, three in one base) that is handy for buffet entertaining. There is now a 7-quart model for giant batches and a programmable pot with a digital screen that allows cooking for up to 20 hours before automatically switching to a warm setting. They've even come out with a "cook and carry" model that has a snap-shut lid.

You can ogle all of these new models (and purchase, too) at the Crock-Pot Web site, www.crock-pot.com. The price range is $25 to $125, with the basic pot at roughly the same price we paid 25 years ago.

We recently tested the Duo, which allowed us to make today's main course, Slow-Simmered and Savory Pot Roast, right alongside dessert. What a handy idea. You'll find our recipe for Pear Spoon Bread by visiting our Web site at www.KitchenScoop.com. We'll also sum up what we thought of the newest addition to the Crock-Pot family.

Beverly Mills and Alicia Ross are co-authors of "Desperation Dinners!" (Workman, 1997), "Desperation Entertaining!" (Workman, 2002) and "Cheap. Fast. Good!" (Workman, 2006). Contact them at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016, or send e-mail to tellus@kitchenscoop.com. Or visit the Desperation Dinners Web site at www.kitchenscoop.com.

Slow-Simmered and Savory Pot Roast

1 1/2 pounds sirloin roast

salt and black pepper, to taste

1/2 pound fingerling potatoes

12 already peeled baby carrots

1/2 cup onion slices

1 can (14 1/2 ounces) stewed tomatoes

3/4 cup red wine (or water)

1 envelope dry onion soup and recipe mix

1/4 teaspoon dried thyme

3 tablespoons cornstarch

Cook's note: Recipe can be doubled easily and cooked in a 5-quart or larger slow cooker.

Trim the roast of excess fat, and salt and pepper to taste. Set aside.