Crock pot ideas/Recipie

[maillotpois]

Question - for meals in which the meat should be pre-browned - can I do that the night before and put in the fridge until starting up the crock pot the next morning?

I don't see why that would make any difference if that is easier for you. Browning is intended to sear the meat a little which really makes it taste better. I can tell the difference when I do brown and don't.

But I also classify myself as an incompetent cook (but a helluva baker), so what do I know?