I looked at the good links that Nancy posted. One thing I didn't see mentioned is that you should reduce the amount of liquid you use. It's quite astonishing how much they create. Also, if you normally brown your meat when you make stew, do that in a separate pan and deglaze the pan with some of your wine or broth and add it to your slow cooker. Let us know how it turns out.
Nancy, they spoke of liquid, but they said to add 1/2 cup to any roast. It's not at all necessary to even do that unless you are trying to replicate a braise which is what a slow cooker is so good at doing.
one source has a chart on converting times from regular to low temp or high temp slow cooker: http://lifehacker.com/make-almost-any-recipe-work-in-a-slow-cooker-with-this-1593228858
and another has technique tips:
http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343
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and another has technique tips:
http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343