Does anyone have recipe for pot roast for the slow cooker?

I dont have a "recipe" per say but this is what I usually do:

Chop Up:
Carrots
potatoes
celery
onion
garlic (stuffed in roast)

Coat roast in s&p. Sear Roast in pot on high heat then place in croc pot with vegetables. Add beef broth, bay leaf, thyme. Let cook for 4-5 hours.

When done take the liquid that is in the croc pot and reduce it to make a nice gravy.

how much red wine?

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i read one recipe suggesting those bouillon cubes but i always read those were salty as shite!

I typically like less salt than most people

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I put one in the gravy when im reducing it.

The easiest possible crockpot roast recipe: put roast in slow cooker. Sprinkle one envelope of Lipton onion soup mix. Add 2 cups water. Cook for 8-10 hrs. The onion soup mix has caramel coloring, so the roast & gravy will be brown, even though you don't do the separate step of browning.

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Your drunk female friends will be caressing your johnson in between bites of this succulent snack.

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The 3 envelope pot roast is my favorite one I have found so far on Pinterest
1 packet of ranch dressing mix
1 packet italian dressing mix
1 packet brown gravy mix
Mix with 2 cups of water and pour on top of roast. Add whatever veggies. Turn cooker on high 6-8 hrs.

Here is one I picked up from a lady on the old Cooks Illustrated bulletin board. I've cooked it twice, and it is good. Instead of anchovy fillets, I use the anchovy paste in a tube. Gotta have that umami.

Braised Beef with Anchovies and Rosemary

Servings: 6

Preparation: 15 minutes Cooking: 6 hours and 45 minutes Total Time: 7 hours

Author: Michele Scicolone
Source: Adapted from The Italian Slow Cooker Cookbook via MJ on Cooks Illustrated board.

From MJ: I use exclusively 7-bone chuck, but a well marbled chuck roast should do just fine. Can use diced deli ham slices and sautéed in bacon for the pancetta. My slow cooker cooks for 4 or 6 hrs on high, 8 or 10 hrs on low. I just set it for 6 hrs on high and then propped the lid open for an additional 3 minutes to reduce the sauce. Original recipe did not have the added ½-¾ cup extra beef broth during the reduction to increase the amount of sauce.

2 TBS. olive oil
3 lbs. boneless chuck, cut into 2" cubes
2 oz. pancetta (or bacon, or ham, or salt pork)
1 pinch kosher salt
1 pinch ground black pepper
2 large garlic cloves, finely chopped
6 anchovy fillets
1 cup Sauvignon Blanc wine
1 sprig rosemary powdered or 3" fresh
3/4 cup beef broth

In a large, heavy skillet, heat the oil over medium-high heat. Pat the beef dry. Add only as much of the beef and pancetta to the pan as will fit comfortably without crowding. Cook until nicely browned on all sides. Transfer the meat to a large slow cooker and brown the remaining meat. Sprinkle the meat with salt and pepper to taste.

Spoon off the excess fat from the pan and reduce the heat to medium. Add the garlic and anchovies and cook, stirring, for 2 minutes, or until the anchovies dissolve. Add the wine and bring it to a simmer, scraping the bottom of the pan. Pour the liquid into the slow cooker. Add the rosemary.

Cover and cook on high for 6 hours, or until the meat is very tender. Add the beef broth and if able remove from cooker base and put on the stove top, and cook for 30 minutes until sauce is reduced. If not leave cooking with the top off for about 30 minutes to reduce the sauce. Discard the rosemary before serving and serve hot.

Make it easy on yourself. I like Boston butt instead of beef. But that's just me. Anyway, throw a butt in the crock pot, 2 small bags of seasoning blend, or one large, fill with enough chicken broth to reach top of butt, 3-4 tablespoons of roux, and 1 can GOLDEN mushroom soup. Turn crock pot on and let it eat for as long as you can stand it. Check seasoning before you serve it.