1) CHOOSE THE MEAT

Go with cuts of meat that can be cooked slowly (stewing cubes, blade roast, beef bourguignon cubes, osso buco). While they may be tougher, they become incredibly tender and savoury cooked slowly over a long period of time. They're also less expensive.

2) PICK A VARIETY OF VEGETABLES

Fall's seasonal root vegetables-parsnips, rutabagas, carrots, or potatoes-are ideal for slow cooking. Add them at the very start at the bottom of the pot or slow cooker so they cook fully. Vegetables such as snow peas, green beans and spinach are more fragile, however, and should be added at the end, before the final 30 to 45 minutes of cooking.

4) CHOOSE THE RIGHT LIQUID

For a tender and savoury slow-cooked meal, you need a liquid base: choose from your favourite broth, wine, beer, or even cider. Alcohol will enhance flavour while tenderizing the meat. To thicken the liquid at the end of cooking, add flour, corn starch dissolved in a bit of water, kneaded butter, or a store-bought thickener.

COOKING TIPS

• While this step is not essential, searing meat cubes beforehand in some olive oil over high heat without stirring caramelizes the cubes slightly and locks in their juices.
• Same goes for the veggies. Aromas are enhanced when vegetables are seared beforehand.
• Make sure to cut meat cubes and vegetables all the same size for even cooking. Cubes of 2.5 cm (1 in.) are best.
• For food safety reasons, make sure to thaw meat in the fridge beforehand. Never cook frozen meat directly in a slow cooker.

You can use the slow cooker for your favourite recipe by following these three essential rules:

1) Reduce the amount of liquid by half. Liquids don't evaporate in slow cookers, so less is required!

2) Do not remove the lid of the slow cooker. Removing the lid, even quickly to stir the ingredients, results in major heat loss and prolongs cooking time.

3) Increase cooking time over traditional cooking times.

Conversion table for traditional and slow-cooker options