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Good plan.

Buy and cook it yourself then ?

Ewwwwww.

Nonsense. I did a dish that I cooked for 12 hours yesterday - no way in the world the meat would have had the same tenderness after 2 hours. The collagen doesn’t break down that quickly. As for bacteria, I have my steak blue anyway.

Slow cooker is better for very long cooking IMHO, but what you’re describing is basically the same thing anyway. This, 100%. House smells fantastic all day too.

Winner [emoji106][emoji106]

I was [emoji16][emoji16]

That’s a side dish, not a dinner [emoji23][emoji23]

Did a venison casserole in the slow cooker yesterday - browned chunks of meat, then added a load of sauteed chopped carrots and onions, lots of chopped rosemary, minced garlic, 500 ml each of stock and red wine and some tomato puree and left it on low heat for 12 hours. Served with garlic and...