I do beef similar to this but only difference before I put the beef in I roll it in dry pkt soup (1 each of onion soup and mushroom soup). I brush the oil around the sc and cook on high for 5 hours (can do it 8-10 on low) no water added. And no it doesn't go dry the beef produces its own liquids which you can then make gravy with, I thicken with cornflour water mix and a pkt of rich brown gravy then cook for 20 minutes while meat rests. It has always worked for me with no issues
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