Yes sir. Did a chuck roast yesterday. Seared it in the dutch oven, all sides. Poured a mixture of broth over it and set it in a 300* oven for a little over two hours. Fabulous. (I don't think 300 is exactly "low", but it always works for us.)Gotta brown it first. Just put it in a pan over fairly high heat and keep turning until it's as brown as you'd like. Only takes a few minutes. I usually deglaze that pan with wine, broth, even water. Those juices add a ton of flavor.
I'm not quite sure what you mean by "....it would not last" by browning it before going in to the slow cooker -- which is the correct method -- but if you are determined to do it after it is cooked, put it under the broiler in your oven for a few minutes.
Hmmm that doesn't sound good, I am hoping to find some-one thats maybe down it!