I think I'm right there with Barb. I don't think I add 1/2c and maybe closer to 1/3. This is when I do a chuck roast that takes up the whole bottom of my oval slow cooker. I add carrots, onions and potatos so it gets additional moisture from them. I used to put everything on top of the meat and season it last, figuring the liquids produced from the veggies will slowly mix with the seasoning and seep down over everything. It always came out good, but for something different I recently started putting the carrots on the bottom and the meat on top of them. The roast retains more of its "sear" this way as it's not setting in the rising liquids.
This works if I'm looking to eat in 3-1/2 hours or 6.
The only thing you need a knife for is to butter your veggies and bread