I recently bought a second crock pot. That sounds extravagant, but it made sense and I'm glad I did. I originally had an avocado green crock pot (can you date it?) that was a wedding present. It worked great and I cooked many wonderful meals in it. When I began on my second life I bought a new crock pot, one that the crock lifted out and was easy to clean. I've used it a lot, but it cooked way too fast, even on the low setting. I think that had an effect on the food, too. So my solution was to buy another crock pot. Plus it made sense to have two so that I could use both at the same time to do a complete meal if I wanted to. When I went shopping I knew that I wanted one that would really cook on low and would turn itself onto a "warm" mode when the meal was done. And, I got exactly what I wanted!
Following is the recipe I like to use for crock pot roast. It is in Southern Sideboards published by the Junior League of Jackson, Mississippi. The dear lady that submitted the recipe is Mrs. W.W. Westbrook, Jr. and I give her all the credit!
Slow and Easy Chuck Roast
3-4 pound lean boneless chuck roast, that has the fat trimmed off as much as possible
Sprinkle Cavender's Greek Seasoning, lemon pepper seasoning, and one package of onion-mushroom dry soup mix over both sides of roast and place in crock pot. Add 1/2 cup water and cook on low for 8-10 hours. The gravy can be thickened, if needed, with flour or cornstarch. Serves 6.
I added potatoes on top and you could also add carrots if desired. The chuck roast is a cheaper (budget friendly) cut of meat, but cooks up nicely.