As the chap said.
I never use onions or celery in a slow cooker as I find it stews with a funny texture not to my pallet likening. Also meat in a slow cooker should never be covered in stock. Allow roughly 30% uncovered from stock with rotation of the meat. This way the meat will exorbitant of the stock. The meat needs to cook from the heat not from with in the stock. sounds daft but it works. Your cooking a cassorle not a soup.
