There's nothing quite like walking into your house after a long day and smelling pot roast that's been cooking all afternoon. This slow cooker version takes all the work out of making a classic pot roast dinner, and it's perfect for busy weeknight meals or lazy Sunday afternoons when you want something hearty without the fuss. I started making this recipe when I realized I could get the same tender, fall-apart beef that takes hours in the oven with just 15 minutes of prep work in the morning. The key is choosing the right cut of meat. I always go with chuck roast because it has enough fat and connective tissue to break down beautifully during the long cooking process. Don't be tempted to use a leaner cut like eye of round. You'll end up with dry, tough meat that no amount of cooking can save. The vegetables get perfectly tender without turning to mush if you add them at the right time. I learned this the hard way after making pot roast soup a few too many times. Potatoes and carrots go in from the start because they need the full cooking time, but I add the onions about halfway through so they keep some texture. The gravy forms naturally from the beef drippings and the little bit of flour I dust the meat with before searing. This makes enough for a family of six with leftovers, which is exactly what you want on a Sunday. The leftover meat makes incredible sandwiches the next day, and you can stretch the gravy with a little more beef stock if needed. I like to serve this with challah rolls or crusty bread for sopping up every bit of that rich gravy.