I've just done a pot roast for the first time, it not being one of my family's traditional cuisine. It came out of the slow cooker very good, a turkey thigh left over from December, very tender. And lots of liquide for gravy, and soup today, though I didn't put much in. What I want to know is how pot roasting differs from braising. (We didn't do that either.) In both the meat is cooked slowly on a bed of veggies, with some liquid.

Penny