"JL" wrote

> For a "crock - pot" one would, i assume, cook the meats and veggies
> slowely over however many hours, come home, remove the meat from the
> cooking liquid, and press and filter mightly to get every ounce of
> possible liquid from the braising fluids?

Logical but not how it works.

The trick is you add less water to a crockpot recipe. Thats pretty much all
that is needed.