Place root vegetables near the sides or bottom of the stoneware because they often cook slower than meat. Cut vegetables accordingly to cook at the same rate as the meat. For example, smaller cuts of vegetables for lean versus larger vegetables for marbled meat.
Pitted olives should be added at end of the cooking cycle.
Tomatoes, vinegar, wine or citrus juice aids in the tenderization process. For long cook times, taste and add additional citrus during the last 15-30 minutes if desired.
Specialty dishes, such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed peppers, or baked apples can be arranged in a single layer so they cook easily and serve attractively.