When coping with freezing temperatures, hectic schedules and cooking fatigue, having a hot dinner waiting for you at home can make all the difference.

January marks National Slow Cooking Month—inspiring busy home cooks to optimize their time by letting their slow cookers do the work. While requiring minimal effort, the low-heat cooking process can intensify flavors, tenderize tough cuts of meat and use up less energy than a conventional oven.

And there’s no welcome home like the tantalizing fragrance of a hot, hearty meal on a cold night. Try preparing this slow-cooked beef pot roast soup or black bean pork chili in the morning for a scrumptious evening treat.

Visit the Virginia Grown website to find locally grown beef or pork near you—there are plenty of options. Cattle and calves are the state’s second largest agricultural commodity, and pork ranked second among Virginia’s top agricultural and forestry exports in 2023.

The U.S. Department of Agriculture reminds consumers to prioritize food safety when operating a slow cooker. Ensure your slow cooker, utensils and work area are clean; keep perishable foods refrigerated until it’s time to add them to the slow cooker; always defrost meat or poultry before slow cooking; cut any large pieces of meat into smaller ones; and ensure your slow cooker is at least half full.

Slow-Cooker Beef Pot Roast Soup

2½-pound boneless beef shoulder roast
2 cups chopped onions
14½-ounce can diced tomatoes with green peppers and onions
1 cup frozen cubed hash brown potatoes
1 cup reduced-sodium beef broth
1 tablespoon minced garlic
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon pepper
2 cups broccoli slaw
½ cup frozen peas

Cut the beef shoulder roast into 12 equal pieces and place them in a 4½- to 5½-quart slow cooker.

Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on high for 5-6 hours or on low for 8-9 hours until beef is fork-tender. No stirring is necessary during cooking.

Stir in broccoli slaw. Cover, and continue cooking for 30 minutes or until broccoli slaw is crisp-tender.

Turn off the slow cooker. Stir in peas and let stand while covered for 5 minutes.

—Recipe adapted from BEEF. It’s What’s for Dinner.


Black Bean Pork Chili

1½ pounds boneless sirloin pork roast, cut into ½" cubes
31 ounces black beans, drained
1 cup chopped onions
1 cup chopped yellow bell pepper
1 cup thick and chunky salsa
15½ ounces diced tomatoes, undrained
2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon cumin
¼ teaspoon crushed red pepper

For garnishing:
sour cream
shredded cheddar cheese

Combine all ingredients except garnishes in a 3½-quart slow cooker. Cover, and cook on low heat for 7-8 hours.

Top individual bowls with sour cream and cheddar cheese.

—Recipe adapted from The National Pork Board.