In fact, anytime you're using a slow-cooker, whether making a pot roast, stew, cacciatore, or any number of other low-and-slow recipes, you're braising. You can also braise in a heavy-duty pot on the stovetop or in the oven. In fact, I do all my braises in my Dutch oven this way. The low temperatures, moist heat, and long cooking times break down collagens in the meat and can make the toughest of cuts fork-tender. To me, it's the most essential cooking technique for wild-game cooks. Braising is perfect any time of year, but it's particularly enjoyable in winter, when the long braise can fill the house with tantalizing and unctuous odors of hearty meat.