tougher cuts of meat do well in a slow cooker. They are less expensive and create a more flavorful, fall apart tender end result. Think of chuck roast, rump roast, round steak, brisket, skirt ...

Stick to tougher, more affordable cuts that will break down into juicy, tender bites when slow-cooked, like chuck, brisket or skirt steak. Typically a hot, steamy environment, the slow cooker is ...

Dense root vegetables need much longer in the slow cooker than high-water-content cabbage. To avoid overcooking, the carrots and potatoes go in first, with the cabbage added for just the last 45 ...

Continue with the recipe if making straightaway or cool and then refrigerate the browned steak and jug of juices overnight if making the next day. Turn the slow cooker to the high setting.