I used to brown all my meat before the slow cooker, but I finally gave it up
For years, I'd spend an extra 20 minutes searing every piece of beef or pork in a hot pan before it went into the pot. I read it in a cookbook once and just stuck with it, thinking it was the only way to get good flavor. Then, about three months ago, I was running late for work and just dumped a 3-pound chuck roast straight in with the veggies and broth. When I got home, the house smelled amazing and the meat was just as tender and tasty as always. I honestly couldn't tell the difference. Now I skip that step every single time unless I'm feeling fancy on a weekend. It saves me so much time and cleanup. Has anyone else found a slow cooker step they used to do that you now think is pointless?