I’ve had the same problems with crockpots that you’ve both experienced. So I’ll let you in on my secret: crockery bean pots slow-cooked in an oven.
A friend of my mom’s gave her a Boston baked bean pot and I used it to make small amounts of soup. I wanted to make bigger batches and bought a much larger one.
Now we use them for slow cooking and they are superior to counter-top crock pots which have a heat source ONLY on the bottom. In an oven the heat surrounds the food and heats the crock to the point you can turn off the oven temp and let the food inside the crock keep cooking from residual heat.
Made corned beef using this method just last week. Came out perfect!
I’ve never yet burned anything cooking this way. My oven has preset timed cooking, so I can set it and walk away, knowing that the meal will be ready in a few hours and I don’t have to be there to turn it off.
Yep, that’s how my baked beans in the oven turned out so well. Slow cooked, and still faster than the crock pot. That’s how we do our pulled pork, too.
Are you talking about “baking”? This I can do. I can bake in the oven just fine..