However, a slow cooker can over-cook your food.

Add onions to pan and cook until browned.

Even the USDA feels strongly that frozen meat should never be cooked in the slow cooker. Pour over roast; cover and cook on high 1 hour.

Transfer to slow cooker. Cook, stirring until mixture is simmering. Modern models run considerably hotter than the originals from the ‘70s, because of concerns about food … Add remaining ingredients to onions. Reduce heat to low and cook 8-10 hours longer (or continue cooking on high 4-5 hours). Because slow cookers operate at a lower temperature, food is likely to be in the temperature danger zone (temperature range between 40 and 140°F) for too long when starting with frozen meat, which increases the risk of harmful bacteria.

Taste broth and adjust with salt and pepper if needed.

The slow cooker's ability to cook dinner while you're away at work is only one of its many merits.

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