While by definition slow cooking is not quick , in my mind any meal that only requires 10 minutes of human attention to throw together is a quick meal. Henceforth the title of this post.
So take your meat (I used a 1.5 kilo rolled lamb flap) and brown all sides in the fry pan. This is the part that takes 10 minutes.
Side note: Once, in about 1989, I cooked a rolled lamb flap in the oven and served up a meal with the same consistency and flavour as old boots. I did not bother buying a rolled lamb flap again until 2005 when I bought my crock pot.
Throw your meat in the crock pot and turn it on high. Add whatever roast seasoning you like. If you're from South Australia you will have access to Nostimini but if you aren't from here I feel sorry for you.This stuff is awesome and you're truly missing out. Marg has some , so if you're at the top of the country go visit her with a little baggie and she may give you some if you ask her nicely. Throw the lid on the crock pot and go away. In the next 6 hours, which is how long you've got until you have to look at dinner again, you'll have enough time to sew a quilt top or spend a load of time looking at blogs. You can thank me later.
Come back after the aforementioned 6 hours. Pull your roast out of the crock pot. Slice it up. Don't worry if your knife is not sharp because this roast is so tender it practically falls apart. Serve it with whatever you like. I make gravy out of the juices in the bottom of the crock pot which is unhealthy but is seriously the best darn gravy you've ever tasted.
After dinner email me to tell me how delicious dinner was - and about how you think I could give Nigella/Donna Hay/Rachael Ray a run for her money. You're welcome.