Which cooking technique involves cooking meat in a slow cooker?

The technique that involves cooking meat in a slow cooker is stewing. This method is characterized by cooking food slowly in liquid over low heat, which allows flavors to develop and tenderizes tougher cuts of meat. When meat is stewed, it is typically cut into chunks and combined with vegetables and seasonings, then submerged in liquid such as broth or stock. The slow cooking process helps break down the connective tissues in the meat, resulting in a rich, flavorful dish.

In contrast, roasting involves cooking food by exposing it to dry heat, usually in an oven, which produces a crust on the surface rather than cook it slowly in liquid. Steaming cooks food by surrounding it with steam, which is a significantly different approach as it is generally quicker and preserves the texture and nutrients of the food. Sautéing uses a small amount of fat over high heat, allowing for quick cooking, which is the opposite of the low and slow method employed in stewing. Thus, stewing is the correct method associated with using a slow cooker.