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ARTICLE - Preparing Ingredients Surprisingly, vegetables cook more slowly than meats in the moist heat of the slow cooker. So vegetables should be cut or chopped roughly the same size and placed in the bottom of the crockpot. Meat can be browned before being cooked, but that step isn't necessary. Browning helps reduce the fat content in large cuts of meat like roasts and also caramelizes the sugars in the meat, adding to appearance and flavor. Ground meats are usually browned before cooking in the crockpot, to reduce fat and keep the integrity of the product intact. You don't have to brown ground meats if they are very lean. The meat will then melt into the recipe. Trim off any visible fat from cuts of meat. Fat will make the dishes cook faster.

General Cooking Tip: Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a separate skillet or broiler and drain well before adding to cooker). Season with salt and pepper. Place meat in stoneware on top of vegetables.

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