here's the slow cooker recipe i usually use.
williams-sonoma pot rost recipe
1 yellow onion
4 carrots, peeled and finely chopped
1 lb red-skinned potatoes potatoes in 1/2 inch cubes
1 1/2 cups beef stock
1 cup tomato sauce
1 garlic clove, crushed
3 fresh thyme sprigs
1 bay leaf
1 beef rump roast (3-4 lbs)
salt/pepper
1/4 cup flour
1 T extra virgin olive oil
put onion, carrots, potatoes, stock, tomato sauce, garlic, thyme, and bay leaf into slow cooker and stir to combine.
season roast with salt and pepper. put the flour in a large bowl. Add the roast and toss to coat evenly.
in a large saute pan over mid-high heat, warm oil until nearly smoking. add the roast and brown on all sides (4-5 mins total). transfer roast to slow cooker, cover, and cook on high for 6 hours.
transfer roast to carving board and cover loosely with aluminum foil. Let rest for 5 mins. slice meat alongside the veggie sauce.