I am very happy with my pot-roasts, usually with something fairly tough like brisket.
I am doing half a Lamb rolled shoulder tomorrow, am considering uslng the slow cooker. I don't want it to be wet and casseroled, I want it to be (almost) dry. I would like to do root vegs round it. I will brown first.
How will it compare? Am I just trying to do a pot-roast and force the slow-cooker into something it doesn't do?