'Splain to me the difference between a crock pot/slow cooker and a roaster, please?

We have what is called a "roaster"; oval shaped, thin aluminum lid. I've used it a couple times, but haven't really gotten used to it. I used it to make a pretty good chicken & noodles dish this past week, but mostly the roaster just sits in storage. For most long cooking dishes, and for stews, I'll use a dutch oven.

I was thinking about getting a slow cooker, but looking at the roaster it appears that it would do pretty much the same thing; it looks more versatile, like it can do slow cooking and more. Is there anything a slow cooker/crock pot will do for me that I can't do with a roaster and a dutch oven?

Slow cooker & Crock Pot same as far as function. Crock Pot is a trademark of Rival.
 
If it is the same roaster that they sell on QVC my Mother (who never stopped using a slow cooker over the years) LOVES it. When I asked about slow cookers she raved about the roaster and what she makes.
 
My Grandmother always said she does not care how fancy I get..at home I should always have a quality...
 
Pressure cooker
Slow cooker
Electric skillet
 
Entenmann's coffee cake for last minute  company
 
 
 

Nesco is the name of the roaster.
 
 http://www.nesco.com/category_774b5b98e066/
Lots of recipes on the site...
 
 http://www.nesco.com/recipes/?category%5B%5D=700&foods%5B%5D=100

CCinNJ


Nesco is the name of the roaster.
 
 http://www.nesco.com/category_774b5b98e066/
Lots of recipes on the site...
 
 http://www.nesco.com/recipes/?category%5B%5D=700&foods%5B%5D=100

Thanks, CC. Our roaster is a Nesco. I went to the website and downloaded the manual, and it gives instructions on how to use it as a slow cooker.

Isn't the main difference in the insert, with slow cookers having one made of ceramic while roasters use enameled steel?

On my dad's side of the family every Thanksgiving turkey I can remember has been cooked in a Nesco.  My mom sets hers up in the basement laundry room, which makes it easy to steal stuffing.

Brad

My Mother uses the Nesco while in California. I think I will finally let her get me one...to put to good use while everyone in here for Thanksgiving. I have an oval Rival Crock Pot and she has jinxed me several times about that will not fit.
 
She was spot on about the Pernil....
 
 

Not enough clearance

roaster ovens and slow cookers are almost the same thing, since they both cook using side heating elements and no bottom heat. a slow cooker will have more even heat due to it's ceramic cooking liner, but it's limited to relatively low heat settings. a roaster oven has an adjustable thermostat and can go from a slow cooker simmer to a searing 450F, and the larger ones are great for feeding a huge crowd. the downside to a roaster is that they usually have hot spots, and the larger ones don't work so well for small batches since all of the heat comes from the sides. generally you need more liquid in a roaster when slow cooking than you need in a ceramic slow cooker.

Thanks, thanks, thanks! I got some great recipes from the site you posted, CC, and that's good to know, marzit; my wife had also bought a large roaster that I saw in the pantry while I was retrieving the small one. There is a chili recipe that calls for the 16 or 18 quart model... these things look like they would really shine on soups and stews, anything that calls for low and slow.

Here is the chicken and noodle recipe I made:

1/2 lbs dry noodles
1 lb skinless, boneless chicken breasts
1 large onion, chopped
1 stalk celery, thinkly sliced
1/2 t salt
1/2 t thyme
1 bay leaf
1/8 t pepper
4 cups water
1 can condensed cream of chicken soup
1/4 cup buttermilk


Prepare the noodles and set aside. Put everything everything else in the cooker and simmer for 30 minutes. Remove the chicken and cut into 1/2" to 1" pieces; set aside. Increase heat to high and reduce the vegetables and liquid until it is about a cup; remove the bay leaf and whisk in the soup and buttermilk, then add the chicken and noodles.

Today I'll give a go to some pot roast.

That's great Mosca! I really enjoy using the slow cooker and it is great in the summer when you want to avoid the oven for long periods of time...and it is great for making hearty  dishes in the colder months.
 
Here is an article with pointers about  how to adapt traditional recipes for good results in a slow cooker.
 
 http://www.baumullerkat.com/adapting-your-recipes-for-the-slow-cooker.html
 
 

OK, about 3 years ago my wife bought an All Clad Deluxe Slow Cooker from Williams-Sonoma at the outrageous price of $250 (it's now $299.95, supposedly discounted from $400(!)). $150 of that is the insert; an All-Clad aluminum (no induction stoves) with a non-stick coating, so that you can brown and cook in a single pot. Is it worth the money? Maybe not, but it is the BEST slow cooker I have ever owned.

Generally, they're both the same.Inderect Cooking. It all depends on what's going in it and and how you want to cook/serve it. Roaster for larger items such as whole Turkey, Clod of Beef,  etc. Small crockpot for soups stews and smaller items  That's the basc defference.