Slow cooker

I always put mine on auto - it is hotter at the start to get it all going and then it turns itself right down. I NEVER take the lid off until it is time to eat. I usually put it on overnight for lunch the next day; occasionally I use it during the day for an evening meal.

I don't eat that much meat (no beef, lamb or pork), but have cooked gammon joint in water in it. Does anyone cook a joint without water?

I use mine all the time on a "fill and forget" basis i.e. leave it on for or 7 hours without checking on it. In fact that was the best piece of advice I was given when I first started using a slow cooker, not to lift the lid. I do adjust the heat if I'm around (turn it down fro high to low) or if I'm out, I will leave it on low for the day.

I've also learnt that you don't need to use a lot of liquid. I will sometimes just put a smear of Dijon mustard and thinly sliced tomato spread out over the top of the joint e.g. a brisket and then it seems to draw liquid (maybe it's the tomato that does it).

My slow cooker can be used on the hob (for browning) and then just popped into the slow cooker holder.

Pork ribs in the slow cooker are very tasty and tender. I slosh some barbecue sauce over and stick them in the slow cooker; sometimes I'll brown them up in the oven for about 20 minutes before serving.

I love my slow cooker, it's the business.

We have a slow cooked lamb dish on the go - it smells lovely and I am looking forward to eating it - DH is in charge

I use mine a lot, mostly for casserole -type dishes. I prepare the food first on top of the stove then transfer to the pre-heated slow cooker.
I also often use it for keeping food warm - put about 2 inches of water in, heat up, put lid upside down and place cooked food on top. Cover with a tea towel.

In my slow cooker, a medium-sized joint of beef is usually ready in under five hours (an hour of that on high if I'm going to be around to turn it down again), although it obviously depends on the cut. I give brisket longer to tenderise it.

You easily tell with a knife (or fork) if it's not tender enough, but a meat thermometer is great for confirming that a tender piece has reached a safe temperature. I have to say that the core temp of my slow-cooked meat is always way above the 'safe' temperature.

I do rub it with oil and season.

I cook mine, first on the high setting for an hour and then on low for approx 6/7 hours. I do not put any liquid in at all. I was given that advice by a family member and was hesitant at first but it works fine. The liquid released makes delicious gravy and the meat is so tender. One thought , the joint does shrink quite a bit.

Those of you who cook beef joints in yours how long would you leave a piece about 6" long on a low setting please.
I've only ever cooked casserole type meals in mine.
I know I've not worded that very well

Bella and Charley no I didn't defrost or brown first - that was my experiment to see if it really is labour-reducing and convenient and you could just put it all together and go off and leave it.

If you start defrosting and browning it rather defeats the object!

I'm normally a disciple of frying and browing onions and spices to max the flavour.

Back later....

My slow cooker also cooks very quickly. Like you, Riverwalk, I'm usually around while it's on, so can keep an eye on it, but I've often wondered what would happen if I used it as many people do, leaving a meal cooking all day while out at work.
Hopefully, using frozen cubed meat will slow down the process so that you come back to a delicious meal rather than mush.
Another way of slowing things down, I find, is to make sure that I fill the pot at least two-thirds full.

I never brown meat now before cooking it in the slow cooker. Whether I'm cooking small pieces or a whole joint (I slow cook whole / half legs of lamb in mine sometimes), I just season it and bung it in with a little liquid and leave it too cook. It always tastes delicious. I don't see the point making more work for myself.

Riverwalk that sounds lovely but I would have defrosted the cubed leg of lamb and also browned it first.

I decide at the start what to set mine at and then I leave and forget about it- I do not fiddle with the settings.

I think that I was only disappointed once when the beef was tough and I am not sure why. It is normally melt in the mouth.

Riverwalk, I left mine on for 7 hours yesterday, while I was out, and a bit longer still once I got back and checked it. I've never used frozen meat, though perhaps you browned it first? When I worked I was happy to leave it on all day and enjoyed the wonderful aroma that greeted my return. I've never known a dish to dry out. Yours will be fine. I usually use the high setting but turn it down if I'm waiting for the meal or cooking potatoes etc to go with it. It's such a versatile way of cooking that I wouldn't be without it. Your meal sounds delicious by the way !! Bon appetit