I got a Facebook message asking for my recipe for Crock Pot Pot Roast, which is rather odd because I don't own a crock pot and never have. I do make a killer pot roast, however, and I'm sure it could be adapted to the slow cooker.
Here's my message to the Facebook friend:
I don't see that cookbook anywhere--methinks it didn't make the trip with me. But here's what I did, and I don't have a crock pot:
Chop about two medium onions, a few carrots, a clove or two of garlic--and hold onto the potatoes (as many as you would like) for later. Season the roast (chuck), pat with flour, and brown on all sides in a hot dutch oven or cast iron fryingpan with about a tablespoon of oil in it. This is the pan I cooked the pot roast in. When roast is brown remove from the pan and soften the onions and carrots in it, adding the garlic for about one min at the end. Put the roast on top of this. (If using a crock pot, put onions and carrots in at this point and put the roast on top, leaving some of the onion mixture to put around and on top of the roast. Add a bay leaf and any other herb you like.)
Here is the trick: Now add one cup of tomato juice. You may add just a little more, but don't forget the meat will render a lot of its own liquid and you don't want too much. I cover the dutch oven with its lid and put in the oven at 275 or 300 for THREE HOURS. I would think the same thing would work with a crock pot.
The recipe can be made with red wine, which also tenderizes the meat and adds flavor--but it's different.
Easy to do and a wonderful winter treat.