re: Best type of roast to use in slow cooker?

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I don't use the slow cooker much for roast other than for Italian drip roast. For that, I've used both chuck and rump and they both come out very tender. Chuck is greasier.

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The first time I did drip beef I used a chuck and put it in the fridge overnight after cooking. I was astonished at the fat that congealed. I was of course expecting a decent layer, but I had to break out a pickaxe to get through it. The next time I used a sirloin roast (on sale) and really enjoyed it. I was worried it would be too lean but it came out great.