You can if the meat you're cooking produces juice, like most beef does. I just dump everything in the crock and let it go. The juices of the roast itself give it plenty of moisture. The only time I add water is if I brown the meat first. I do that sometimes, too, as that produces a roast with a little more color and more of that seared look we like at times.
Have you tried Ray's 3 envelope roast? If not, that's a great one for the slow cooker! I've done it in the pressure cooker and slow cooker both and either way its fantastic.
|