When I put a lamb roast on, I rub it in salt, put a few dabs of garlic and pour two glasses of red wine in, and leave it in the slow cooker for 8 hours. Everyone who has never tried this before says it is the most amazing lamb roast they've ever tasted. People who have tasted this before, say this is the 'standard' way to do a lamb roast. (assume 2kg leg of lamb).
When I try the equivalent with a beef roast (2kg leg, rub in salt, 2 glasses of red wine, leave to roast for eight hours) the result is ok, but leaves something to be desired. The result is a little dry on top, and soggy at the bottom. I feel like there is a 'standard' way to cook a beef roast that I'm missing. (My mother suggested perhaps it needed some beef stock).