Should I soften root/other veg before slow cooking?

[Franup]

We have a new slow cooker. Did 2 recipes last week and veg was very mudgy - we did them 8 hours low while at work.

So should I soften off veg first before it goes in a recipe on low or will they just soften anyway?

Or does soggy veg just go with the territory?

no need to soften
just place root veg at the bottom of the slow cooker under the meat and then pour your stock over
i wouldn't describe the veg as soggy just not al dente

maybe the temperature was to high?

Thanks, what about stuff like onions and peppers can I put those in raw too?

As for temp, it was definitely on low. But we got the cuisinart and some online reviews have said their 'low' it like other slow cooker's 'medium'. Hence why I wanted to see if veg could just go in raw, hoped it would keep it together a bit better by the end, as we have no lower setting.

I would return it to the shop and buy another make