I'm rediscovering my slow cooker. I love the way you throw a bunch of raw stuff in it and in 8 hours you have a meal fit for a king. I'll start you off with this insanely good pot roast recipe. Best I've ever had - hands down. The sauce is a great balance of sweet, salty, and spicy. Kept sneaking off the kitchen to taste a bit of it with a spoon. Amazing Balsamic Umami Roast Beef Ingredients: 1-3 lb. beef roast (I used a chuck eye roast) 1 1/2 C beef stock 1/3 C balsamic vinegar 1/3 C cabernet sauvignon or other dry, red wine (add extra 1/3 C stock if not using wine) 3 T extra virgin olive oil 2 T soy sauce 1 1/2 T Worcestershire sauce 1 T dijon mustard 1 1/2 tsp. garlic powder (or 3 chopped garlic cloves) 1-3 tsp. salt (to taste) 1/4 C brown sugar or substitute (I used Splenda brown sugar) 1 tsp. dried parsley (or around 3T fresh chopped parsley) 1/8 tsp. cayenne pepper 1/4 tsp. red pepper flakes (or more if you like it spicy) 1/4 tsp. black pepper Directions: 1. Turn slow cooker to low heat. 2. Whisk all ingredients except beef roast and parsley in the bottom of your Crock Pot or slow cooker. Whisk until everything is mixed together and broken down. 3. Place roast in the center of the pot so that it is surrounded by liquid. 4. Roast the beef in the slow cooker on low for 10-12 hours, turning the roast halfway through cooking if possible. 5. Remove the roast with tongs (it will be very tender, so it will likely break apart) and shred with two forks. 6. Ladle a few spoonfuls of the liquid over the top of the beef. Top with parsley. If desired, after removing the roast, turn the slow cooker to high heat and remove the lid. This will thicken and condense the sauce.