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@dancing james
The crock pot never boils, but it does amazing things to rough cuts of meat.
Today it was lambs breast, I sliced some Moroccan preserved lemon and rolled that along with anchovies into the breast. Studded it with garlic and then threw it on top of a bed of spuds.
Cooked for 10 hours.
When I got back from the gym, the spuds were pulled out and put into a hot oven.
Meat was left to stand, and the cooking juices reduced. They felt a little fatty on the tongue so some of the preserving juices from the lemons was added and further reduced. This cut through the grease.
10 hours cooking, about 30 seconds eating.