Crock-pot/slow cooker method: This method produces stews or roasts of large cuts of meat. The roasting of large cuts of meat is not really a one-pot method, so I won't directly address it. For a crock-pot stew, you place all the cut ingredients in the pot and must allow at least 6-10 hours for cooking. What you get is a goulash-type stew where all of the vegetables and other ingredients disintegrate down into a thick liquid with unidentifiable chunks. Many crock-pot creations taste alike, a natural limitation when food is overcooked. Beyond this, many vegetables lose much of their nutritional value when overcooked, leaving you with just a mush.
The only thing Glorious One-Pot Meals have in common with slow-cooking methods is the use of a Dutch oven. Beyond that they are as different as soup is from salad. The unique method is completely explained in the Glorious One-Pot Meals cookbook.
Elizabeth Yarnell is a Certified Nutritional Consultant, MS patient, inventor and author of the award-winning cookbook, Glorious One-Pot Meals: A new quick & healthy approach to Dutch oven cooking. Her recipes are protected by US patent 6,846,504. Visit Elizabeth online and subscribe to her free newsletter at www.gloriousonepotmeals.com.
Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.