When I use the SC to roast I usually rub stuff onto the skin then sit the meat on top of an upside down saucer otherwise it seems to sit in it's own juices and it's casseroled as much as roasted. Some people use rolled up balls of tin foil to keep their meat out of the juice but they gross me out.
This is what I do. My sc seems to make steam, which then falls on the bottom & I use it for gravy.....

I don't do my veg in the slow cooker, I use my oven