Braising in metal pot vs. slow cooker vs. enamel roaster?

[CuriousCat]

Hi Chowhounders!

I've got a boneless blade roast that I'm looking to cut up and braise, probably bourguignon style. Sadly, I don't have access to a dutch oven, nor will I be cooking in my own kitchen. What I do have are:

- a medium size metal pot (About 4-5 qt. I assume it's stainless steel - it's got a medium-heavy base with metal handles and lid)

- a smallish oval enamel oven roaster with a rounded lid (not the cast iron kind, just metal. It can just fit 1 whole chicken comfortably)

- a crock pot (5 qt).

What's the best way to go about this? Brown the meat, then ... stove-top in the pot? Deglaze the browning pan, then pour everything into the enamel roaster to go in the oven? Deglaze & do it in a low crock pot? I'm a little worried about putting the metal pot in the oven (it's not mine), though I suppose it won't be very high heat.

Oh, and the range is electric, if that matters. The lids on everything are normal-fitting, not especially tight, but they do fit. (The roaster lid probably has the loosest lid.)

Thanks in advance!

[CuriousCat]

Thanks for everyone's input. Due to time constraints, I ended up braising on the stovetop, over low heat. The range went low enough that I could maintain a bare simmer, and after about 1hr 45 mins, it was perfect. Won't hesitate now to try the crockpot too next time!

[rasputina]

crockpot out of those choices.

[paulj]

Browning is the only time when quality of the pot bottom really matters. If it is too thin you are more likely to hot spots and scorch the meat or onions etc. After that you can use any pot that will easily hold the ingredients. You can braise in the oven, or over low heat on the stove top. Many French homes, especially in city apartments do not (or at least did not) have ovens.

[chowser]

If no. 1 can go in the oven, I'd do that. Sear meat on stove, remove meat, sauce veg's, deglaze w/ wine. Simmer, add liquid id needed, put meat back in, cover, put on low in oven.

If you go the Crockpot route, same steps but instead of putting in oven, put in Crockpot but cut liquid by 1-2 cups.

[Plano Rose]

I braise in my Farberware stainless steel pots. Brown the meat in pot. Add liquid and deglaze. Cover the pot and braise in oven. Works well.

[PAO]

I vote for crock pot, since those things are good for braising.