I just don't find crockpots very useful. Any thing you can cook in the crockpot, you can cook much faster and tastier using the conventional stove/oven method.

Having said that, I do use it for softening the red azuki beans for bun filling. Otherwise, my crockpot stays in the cabinet unused.

Anonymous wrote:Also, check out your cooker. I had a "Crock Pot" brand cooker and it ran WAY too hot, even on low. I finally sucked it up & bought this one. It is AMAZING how much better it works http://www.amazon.com/Hamilton-Beach-Stovetop-Slow-Cooker/dp/B005GZ2OBW/ref=sr_1_1?ie=UTF8&qid=1382580117&sr=8-1&keywords=hamilton+beach+searing+slow+cooker

Yeah a warm that burns things is likely either running too hot, allowing too much moisture to escape, or both.

Also, check out your cooker. I had a "Crock Pot" brand cooker and it ran WAY too hot, even on low. I finally sucked it up & bought this one. It is AMAZING how much better it works http://www.amazon.com/Hamilton-Beach-Stovetop-Slow-Cooker/dp/B005GZ2OBW/ref=sr_1_1?ie=UTF8&qid=1382580117&sr=8-1&keywords=hamilton+beach+searing+slow+cooker

Any fatty beef - brisket, pot roast, beef filet. Always do low, like another poster said. These cuts of fatty meat are delicious after 8-10 hours of cooking and can't really be overdone (they swim in their own fat).

5# whole cut of beef shoulder (aka pot roast) does well over 10-12 hours.