The point is, you have to acknowledge that meat just isn't meat.ok so whats the point of cooking meat for 12 if you can throw it in the oven....well, i do that....steak at 450F takes like 40 minutes.... WHAT is the point of this 12 hour SLOW cooking process...The meat is supposed to be softer or something???
A steak has very little--if any connective tissue, and should have decent marbeling--thin wispy threads of fat interspaced in the meat. This just begs to be grilled--much, much better results than "throwing it in an oven".
A pot roast, or stewing beef, on the other hand, has a lot of connective tissue and very little marbeling. This begs for long slow, moist cooking to break down the connective tissue and to dissolve natural gelatins. This is where a crock pot shines..
Am I making any sense?