I know it’s not strictly necessary to do what I do, but I lightly heat through the vegetables by frying in a little vegetable oil, then add them to the pot first. Then I do the same with the meat, ie brown it, but add the liquid to it to heat up (stock, tinned tomatoes, whatever the recipe calls for), and I tend to add flour to the meat whilst browning but before adding the liquid, then tip all of this on top of the veg and leave the slow cooker to do its thing. I know you can just tip everything in without doing this (always the veg first, though), but I’ve never risked doing that for the reason you have given, ie, still hard veg at the end.
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