Should all of that stuff be COMPLETELY emersed in liquid, like soup? Or is it ok that it just covers either just the meat or the meat and most of the veggies? I know the meat generates it own liquid too...
A general rule of thumb (depending on what you are making) is to cover the meat about 3/4 with liquid. This is also true for Dutch ovens and braising pans.
I sometimes do things with NO additional liquid. I think that's okay, too, though it may stick a little.
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