I love to make a big, thick roast in my crockpot. I get the kind that is flatter, rather than rounder - not sure what kind that one is, and it has a lot of fat (because it makes it so much more tender). First, I generously sprinkle the roast on both sides with pepper. Then, I SEAR it on all sides. That seals in the juices! I put it into the crock pot, slice two Vidalia Onions on top, and then top with a 24-oz container of whole mushrooms, which I have washed and sliced. I then cover the whole thing with hot water. I cook it on Low all night (usually 8-10 hours). It melts in your mouth and you can cut it with a fork! I use the "broth" to make gravy to go on the mashed potatoes that the family gets. DELICIOUS!