I cranked up the slow cooker, also known as a crock-pot, to make a Sunday dinner with vegetables and a pork shoulder roast. Since roasts vary in size and weight, I don't follow any specific recipe. Instead, I try to follow a few loose principles and it turns out OK.

You will need:

• A crock-pot
• Meat
• Vegetables
• Seasonings
• Water

A crock-pot is an inexpensive appliance, and often available for next to nothing at thrift stores. If yours doesn't come with instructions and temperature settings, try a web search for the manual.

Meat is up to you. Pork roasts were on sale, so that is what I used this time. Chicken breasts can work, but I usually cook that differently. Beef and mutton could work as well.

Vegetables can be a bit tricky, because they don't all cook the same. I put carrots on the bottom, because they usually need the most heat and liquid. Then I cut up some celery stalks, an onion, and lastly a sweet potato that didn't get cooked for Thanksgiving. It was almost the same shade of orange as the carrots, but I knew it cooks a lot faster, so I left it at the top out of the liquid. Whatever you use, fill the area around the meat. The slow process is good for softening tough root vegetables, so maybe next time I'll try rutabegas/swedes or turnips?

Seasonings are up to you. Salt and pepper are good. I used Sichuan pepper because I had it. Garlic powder is always a good choice. Try a new seasoning mix like Cajun or Herbs de Provence. Experiment!

Lastly, add water to cover the veggies. Set the temperature on your slow cooker based on the time until you plan dinner. I made this around noon and it was ready by 6 at medium heat on my unit. Use a food thermometer to verify it's ready! Slice the roast and serve with the vegetable mix after straining off the leftover liquid.

It's not complicated, and a little practice is all it takes to find out what you like. Prep early, get on with life, and have a hot meal ready at the end of the day!