Claudia, I saw all of the reviews stating that the ceramic insert had cracked. I also saw several posts where the posters admitted that they had used the ceramic insert on the stove-top - believing that all All-Clad slow cooker inserts could be used on the stove top. I wonder how many of the inserts that cracked had been used improperly? I suspect that more than a few of the people who cracked their inserts didn't understand that they could only use the aluminum insert model on the stovetop.

Thank you jasdip. I figured the cut you used was a shoulder. I think the marinade would work on the cut I have in my freezer, but I won't do well in a slow cooker. Chase - there are people who lurk and don't have much experience. I asked so jasdip could clarify to those that don't understand that different cuts respond to different cooking methods. Chase you wrote: "jasdip, not to worry. Most on this forum can figure out the cut and the size based on your recipe." Yes Chase I agree with you in part - but there are always newcomers and inexperienced people who visit also. And there may be people who don't know how to cook at all. It is a public forum and open to anyone who cares to join. A comment like that might intimidate an inexperienced newcomer. Teresa

Well, my microwave occasionally needs to be beat on to start, but when it does, it's 1200 watts of pure zappin' power, baby!! Of course, people first, then food then ambiance....but in my experience all 3 go hand in hand. People who are good cooks, serve it well....and people who aren't good cooks? Well let's not even go there....this is a cooking forum!! ;-) I remember being invited to dinner at someone's house who were obviously trying to put on the dog, with no though to guests comfort. There were what appeared to be "wedding gift" candle sticks with lit scented candles, on a miserably hot night, with no airconditioning and the windows closed, because we don't want the candles to drip on the tablecloth. And the food was awful! I have eaten a hot dog cooked on a stick over an open fire, sitting on a log, with my front baking and my backside freezing, where the host said "let me grab you another beer, it's cold when you get away from the fire"...that was better than a fancy dinner where the hostess was worried about the candles dripping. One time about this time of the year, I invited a guy I was dating over for dinner. The evening was lovely and warm, and it seemed like it would be the last night eating on the deck. The deck and table covered with leaves, had not been swept....so I dumped the leaves off the chairs and table, grabbed a picnic table cloth, put tea lights into a couple of jelly jars, poured the wine, plated the pork chops and baked potatoes and we had a wonderful dinner amid the crunchy leaves. It's all about the host or hostess being willing to go the extra mile. Not thinking "it's too much trouble...I am busy.." I can't imagine making a lovely beef stew and home made bread and serving it from anything but real dishes. You may be on the way to a show or a game and not have time to wash the dishes until the next day....but to me a stack of dirty plates in the kitchen is a small price for a nicely served meal.

Could be worse. Could have used the "3 packet pot roast" which includes Italian seasoning packet, or go for broke with a packet of onion soup thrown in for "good" measure. Maybe some cream of mystery soup "gravy". Although butter is usually a good ingredient for a lot of things I'd use it for browning the roast with a good rub or better, use bacon fat. And the slow cookers (the washboard, 300 baud modem or crank telephone of appliances) of any brand were tossed from my kitchen decades ago, it's Nesco, oven or stovetop in this house. I learned that lesson a long time ago. Oh and for your punishment you're not getting off with just a simple switch. You need to bury it in 2" of ketchup and chow down. Maybe some Jiffy Mix cornbread, and a bagged salad on the side! :D