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.

Slow-Simmered and Savory Pot RoastYou 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.Cook's note: Recipe can be doubled easily and cooked in a 5- quart or larger slow cooker.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.3/4 cup red wine (or water)1 1/2 pounds sirloin roast1 envelope dry onion soup and recipe mixApproximate values per serving: 500 calories (16 percent from fat), 9 g fat (3 g saturated), 82 mg cholesterol, 53 g protein, 40 g carbohydrates, 5 g dietary fiber, 1270 mg sodium.Trim the roast of excess fat, and salt and pepper to taste. Set aside.salt and black pepper, to taste1/2 cup onion slices1/4 teaspoon dried thyme12 already peeled baby carrotsWe 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.Place the potatoes in the bottom of a 21/2-quart slow cooker. Add the carrots, onion slices and canned tomatoes with juices. In a small bowl, combine the wine (if using), soup mix and thyme. Mix well. Place the roast over the vegetables, and pour the wine mixture gently over the meat. Cover the slow cooker, and cook on low for eight to 10 hours.3 tablespoons cornstarchUnder 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.Remove the vegetables and roast with a slotted spoon to a platter. Slice the meat as desired. Remove about 1/2 cup liquid to a small jar with a tight-fitting lid, and add the cornstarch to the jar. Cover and shake well. Add the cornstarch to the juices, and shake to remove lumps. Add back to the slow cooker, and cook and stir for two to three minutes to thicken. Serve the gravy over the meat and vegetables.Yield: 3 servings(c) Beverly Mills and Alicia Ross Dist. by United Feature Syndicate Inc.1 can (14 1/2 ounces) stewed tomatoes

(c) Beverly Mills and Alicia Ross Dist. by United Feature Syndicate Inc.