You can do this. Start with a good friend, Hamilton Beach. A slow cooker is great. You just prepare the stuff and switch it on, low and slow.
I tried a recipe for pot roast with tomatoes, and a bunch of other veggies. I didn't follow it to the letter. Never do. I find I'm always improvising. Basically my ingredients were: 2 lbs of boneless chuck roast, 1 can diced tomatoes, 1 sliced onion, 8 oz sliced mushrooms, some carrots, garlic and celery, 1 can beef broth and a glass of red wine (always). I seasoned the mix with salt, pepper, Emirel's Italian Seasoning.
I seared the meat in a frying pan first to help seal in the juices, about two minutes per side. Then I sauteed the onions, garlic and mushrooms in the same pan, having removed the meat and wrapped it in foil. I put the meat on top of the veggies in the pot, then poured the onions and garlic on top. I cooked it on high for an hour and then on low for seven hours, then powered off the cooker and let it sit for another hour.
It was great and made the whole kitchen smell terrific. The meat fell apart as I picked at it with a fork, but the veggies needed more time. Maybe next time I'll cook them on high for two hours before adding the meat. Give a try.
