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There are pros and cons for all methods.
Slow cookers definitely don't produce 'tasteless' meals, but sure the flavor will not be as well developed as the cast iron + braise method. But what are the pros? Much quicker set up time, and you'll get softer, more tender meat.
I'm not a Masterchef I value my time, and so slow cookers are great for that purpose. If I want an expertly prepared meal I'll go to a restaurant.
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