sounds good tg, and andy. i'm gonna have to try that next time.
i made a chuck pot roast, actually 2 medium sized roasts, together in the crock pot while i was on vacation recently.
i rubbed with lots of s&p, then heavily browned the roasts on all sides in light olive oil before putting into the crock pot. a yellow onion was quartered and tossed in, as well as 4 or 5 whole garlic cloves. then i added about a half of a bottle of cab sauv, using a little to deglaze the pan used for browning and putting that in as well, and a cup of the liquid left over from rehydrating shiitake mushrooms, so that the liquid level was about half way or a little more up the roasts. it was set to low for 2 hours.
i turned the roasts, added 2 more quartered sweet onions, baby carrots, and a bundle of fresh parsley, thyme, and bay leaves. set the crock pot to high for another hour or so.
the meat was amazingly tender, and the gravy (reduced remaining liquid, added flour slurry) and veggies were delicious.
A true lover of nature does not despair now that his mistress has turned a colder cheek.