I think you can vacuum pack uncooked meat then cook in a slow cooker covered with water in the bag still vacuumed, I would like to know if anyone has done this.
If so how about cooking the same way in a low oven at about 80c?
I am asking because I have just slow cooked (4 hours) my freshly cured pastrami wrapped in about 4 pieces of foil and all the juices leaked out.
Whereas in the bag this would not happen.