Just found this thread.
Ummm...my slow cooker book falls open at this page...
Homestyle Pot Roast Serves 6-8 I'll give it here exactly as in the book, and then add the two or three changes I have made that transform it from very good to awesome...
1/4 cup all purpose flour
salt and black pepper
1 3- to 4-lb beef cross rib or rump roast
1 tbsp vegetable oil
2 onions, quartered
4 carrots. peeled and sliced
4 to 6 potatoes, peeled and quartered
1 cup beef stock
1 small can (7.5 oz) tomato sauce
1 clove garlic, minced
1/2 tsp dried thyme
1 bay leaf
salt and pepper
1. In a bowl season flour to taste with salt and pepper. Pat meat dry and coat on all sides with seasoned flour.
2. In a large skillet, heat oil over medium-high heat. Add meat and cook, turning with a wooden spoon, for 7 to 10 minutes or until brown on all sides. Transfer meat to slow cooker.
3. Add onions to slow cooker, along with carrots, potatoes, stock, tomato sauce, garlic, thyme and bay leaf. Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 to 8 hours, until vegetables are tender.
4. Remove roast, onions, carrots and potatoes, cover and set aside. Discard bay leaf. Tip slow cooker and skim off any excess far from surface of gravy; season to taste with salt and pepper. POour gravy into sauceboat. Slice roast, arrange on a serving platter and surround with vegetables. Serve with gravy.
It's great just like this, but, ever the tinkerer, I do have some suggestions for improving it...
1. Before coating the meat with flour, give it a generous sprinkle all over with meat tenderizer and freshly ground black pepper, then don't season the flour.
2. Substitute red wine for part of the beef stock.
3. Substitute several tablespoons of tomato paste and a little water for the tomato sauce.
4. I prefer to thicken the gravy a bit before serving.
I have a 4.5 quart cooker and fine a 3-lb roast just about perfect. Leftovers, if you have any, make an awesome beef vegetable soup with the addition of a couple of cans of consomme.