I made a really good pot roast in my slow cooker recently. It came out fork-tender and delicious. I'm going to make it again soon, because using a four-pound roast fed us for about a week. The leftovers were great for sandwiches and brown-bag lunches. If you're watching your sodium intake: this has quite a bit! I used low-sodium broth, and we didn't end up consuming most of the cooking liquid, so it probably provides less net sodium than it seems.
I have a 6.5-quart slow cooker. If yours is smaller, you may need to scale this back a bit. But again, this was a really big roast so you should be able to do a 2.5-3 pounder easily in a 5-quart pot.
Slow Cooker Pot Roast
1 4-pound bottom round roast
2 tsp flour
1 tsp seasoned salt
¾ tsp fresh ground pepper
½ tsp paprika
½ tsp meat tenderizer
2 Tbsp butter or olive oil
1 lb carrots, trimmed and halved
1 lb red potatoes, halved
1 Tbsp fresh /1 tsp dried parsley
1 Tbsp onion flakes
1 tsp onion powder
1 tsp celery salt
2 bay leaves
1 Tbsp minced garlic
1 quart low-sodium beef (or vegetable) broth
½ cup Worcester sauce
½ cup red wine
1 large onion, quartered
1. Mix flour, seasoned salt, pepper, paprika, and meat tenderizer. Rub this mixture all over the roast.
2. In a large skillet, heat butter or olive oil. Brown the roast on all sides in the skillet.
3. While the roast is browning, add carrots, potatoes, parsley, onion flakes, onion powder, celery salt, bay leaves, and minced garlic to the bottom of a 6.5-quart slow cooker.
4. Remove the browned roast from the skillet and place in the slow cooker. Deglaze the hot skillet with the wine, scraping up the browned bits with a spatula. Pour this mixture into the slow cooker over the roast.
5. Pour broth and Worcester sauce, over the roast. Place ¾ of the onion around the edges of the roast, then separate the layers of the remaining ¼ of the onion and place them on top of the roast.
6. Cook on low for 8-10 hours, until very tender.