This is from Gourmet Magazine 1948. "It's been decades since this dish was considered ethnic. Now we just think of it as down-home American food of the best kind. The moist, tender meat takes on a deep tomato flavor that suggests it's been cooking for days rater than for less than 2 hours." I don't see why you couldn't do this one in the crock pot! Serve over white rice or egg noodles.