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I asked specifically for this crock pot for my birthday and have been very happy with it:
You can put the pot itself on the stove top to either brown your meat first, which is great and you get a lot of flavor off the browned bits stuck to the bottom of the pan, or to finish off the liquid after you take the cooked meat out, say to thicken or reduce it.
So far I've browned a tri-tip roast in there for fajitas and cubed stew meat for a carne guisada, and both turned out great. Dusting the stew meat with a little flour before browning made the carne guisada nice and thick instead of watery and turned out so well that it's going to be a go-to recipe.
Ours is 5 qt and that's been big enough for us. Take a pot out in your kitchen and figure out the size that you want. Smaller is lighter/easier to handle, but if you are doing to do a pork shoulder then bigger is better.
I'd highly recommend finding one that has a stovetop liner like this one. If you are making chili or a stew for instance, you can brown the meat on the stovetop, then transfer it to the slow cooker to keep it going. Technically one that isn't nonstick would be best since you get better browning that way, but I'm guessing that most people won't care.