Sounds like you have the right plan. I've done pretty much what you described, except brown the outside then cook in the crock pot. Fall apart tender. It is really good meat, but since I shoot anything not destined for the wall in the neck, I don't get many neck roasts. With your kitchen skills, you are going to enjoy the outcome. And my teenage boys scarf it up, so if you need help eating it, I will be glad to send them over.
Marinate Roast in overnight in your favorite seasoning.
Inject Roast with favorite seasoning. I like Cajun Garlic.
Stuff Roast with garlic cloves and onion slivers. Sprinkle good amount of Tony's all over the Roast. Brown Deer Roast on Each side for 20-25 minutes (Total of 45 minutes).
Sprinkle 1 pack of Lipton (or other brand) onion soup mix on top. Shake on about 2-3 tablespoons of Worcestershire Sauce on top. Fill Black Iron Pot with Chicken Stock (low Sodium). Add 2 Chopped Onions and One Bell Pepper.
Place in oven and cook in a black iron pot in 6-8 hours at 300 degrees. Thicken Gravy and add Green Onion Tops. Meat will melt off the bone. Serve over Rice.
Season it, Brown it in bacon grease, pull the neck out
add Trinity then Baby Carrots (they are awesome with a neck roast) Baby bella mushrooms Minced Garlic and parsley (Herb ideas: bay leaf, fresh thyme, or juniper(goes great with venison but haven't tried juniper with red wine before)
deglaze with 1/2 to a whole bottle red wine
add neck back in, add water up to mid point of neck; bring to boil; cover in the oven, cooking low and slow
Pull out when tender,
can thicken with a beurre manie or cornstarch if needed and serve over rice