5 Myths About Crock-Pot Cooking You Need to Ignore

Here's one instance where a tiny bit of fussiness actually does pay off. O'Dea says you should put harder root vegetables (such as potatoes or parsnips), as well as tougher cuts of meat, in first. That way, they'll be closer to the heating element, which they need to be to fully cook. If you've got broccoli, asparagus or other more delicate ingredients, lay those on top. Then, pour the liquid over and around the ingredients.