Exactly! And it doesn’t have to be a ton of prep work, either: typically, I’ll brown the meat and spices the night before, and dump everything in the crock pot dish. In the morning, put the dish inside its slow-cooker home, turn on (MAKE SURE IT’S PLUGGED IN!), and come home to deliciousness. All the advantages of a Maillard-reaction-infused flavorbomb, without having to actually be present for a low, slow braise.