Slow-Cooker Root-Vegetable Confit
Recipe reprinted from "Martha Stewart's Slow Cooker: 110 Recipes for Flavorful, Foolproof Dishes (Including Desserts!), Plus Test-Kitchen Tips and Strategies from the Kitchens of Martha Stewart Living." Copyright 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
To brown the vegetables after poaching, heat a large cast-iron skillet or griddle over high. Add vegetables and cook, tossing, until golden, about 5 minutes.