Putting meat dry, or frozen, in the slow cooker means there is nothing but pure meat juices to make gravy, use in soup etc. If you wish to add vegetables you can do.
I tried this for the first time today and I admit I was somewhat dubious. There are only two of us so the joint was just below a kilo, defrosted and in the slow cooker for 10 hours on low while we were at work, but I have to say, it was gorgeous - and no preparation at all! Put the joint straight from the fridge into the slow cooker while half asleep this morning, put it on low and left it to its own devices. The joint didn't have a bone in it so I was worried that it might dry out after being cooked for so long but it was fabulous and left plenty of juices for a fab gravy. My hubby loved it so much he had seconds and he's my biggest critic (in a constructive way of course ). I would recommend this way of cooking a joint instead of using a conventional oven as I've never had a joint that was so juicy and tender. If you have any doubts at all I suggest buying a cheap cut of meat and giving it a whirl - you will not be disappointed! Thank you, thank you, thank you for sharing this recipe with me, it will stay with me for life and be shared with all my friends - 06 Aug 2012