I regularly use the crockpot for larger cuts of meat, and it’s fantastic for both pork and beef. I’m going to show the process I used for a pork tip sirloin roast (think large tenderloin with a nice fat cap), but the same general method applies to other cuts and even beef as well, though you may want to change up the seasoning a bit.
First we need to get a pan ripping hot. I like to use cast iron pan like the lodge skillet $ but it’s not required. If your stove top has different burners, choose the largest one available and set it to the highest setting. Yes, the actual highest setting where it resembles the back of a jet engine. You shouldn’t use any cooking spray or oil, just let the pan preheat.