Thread: Oven vs Slow Cooker

Originally Posted by MB

For slow cooked recipes, we get far superior results with a heavy pot in a conventional oven compared to a standalone slow cooker. Meat from the oven is more tender and moist. Meat from the slow cooker is dried out, yet sits in a puddle of liquid. Similar temperatures and times. Any thoughts, comments or experiences?

It all from slow cooker, melting in your mouth. Cooking is act, same as hunting.

Look at all those flovoursome gooey sinewy bits