What we find most useful about a slow cooker is that it will render the cheaper cuts of any meat into a tender dish. The big advantage is that you can throw in the ingredients, switch it on and forget it for the whole day ~ or until Mrs TG finally gets home.
We use ours a lot for cooking rolled Brisket,
Brown the meat all round in a frying pan with a little olive oil. Place in Slow cooker.
Use the same pan to quickly soften some chopped onions and add a little water and butter (deglaze the frying pan in otherwords) Add onions and any veg that takes your fancy (we go for carrots, sliced mushrooms or whole button mushrooms) herbs and seasoning to your taste. Now cover the meat with stock (Hot water and an oxo cube if you prefer) switch it on and forget it until half an hour before you want to eat it. Then give it a stir, add something to thicken the "gravy" and serve with mashed potatoes.
Same recipe works just as well with some chicken breasts instead of the beef ~ and add a slosh of red wine to the stock.
