Got the 3 pound post roast browned good on both sides, seasoned with Kosher salt, black pepper, and all seasons, setting in the slow cooker on a bed of chopped onions. Gonna let is slow cook on low for a couple of hours.
Now the cubed taters have been added to the pot.
At this point I also add two cans of the Campbells Chunky beef/vegetable soup to the mix.
It makes a nice roast but not enough vegetation.

What seasonings and veggies do you add to your roast?

I use garlic and onion powder on my roast, but no salt until it's done. I also put carrots, potatoes and celery in there when I'm cooking it.

roasted carrots are the best thing in the pot when a pot roast is cooked.

Fresh Rosemary, Bay leaf, Cracked black pepper, and half bottle of good red wine.

I prefer to cook my roast in a roaster oven. If you are interested, here is my recipe for it.
Serving Size : 6 Preparation Time :0:15
Categories : Beef, Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Onion -- cut in quarters
1 each Bell pepper -- quartered deseeded
1/2 pound baby carrots -- Washed
4 each small red potatoes -- washed and quartered
1 3 to 4 lb pot roast -- washed
1/4 cup Grub Rub
1/2 Jar Garlic & Rosemary Cajun Injector
2 tablespoons Melted butter
1/4 cup water
Preheat Roaster oven to 250 Deg. F.
Inject roast with Cajun Injector Sauce then rub with Grub Rub.
Place Roast in oven and cover with vegetables.
Top with melted butter.
Cook for 3 to 4 hours until done.

+1

Keith, every time I see your name, I think of the Keystone commercial.

I like potatoes, mushrooms, carrots, frozen peas, and frozen pearl onions. I start by seasoning the roast with salt, pepper, and thyme and then dust with flour. I brown the roast well on all sides in olive oil. Remove the meat from the pot, drain the excess fat and then saute finely chopped celery, onion, carrots, and garlic. Throw in a bay leaf and a sprig of thyme with the onions. Once the onions are soft, throw in a couple cups of drinkable red whine. Let that reduce and then throw back in the meat. Pour stock in just to cover the meat. I put the pot in the oven covered at about 350 degrees. Let cook till almost tender and then throw in the potatoes and carrots. I like to saute the mushrooms before I throw those in to the stew. I put the peas in just at the end. You can throw in the pearl onions sooner.

I serve the stew with anything from rice to mashed potatoes to polenta. You can also put this into a dish and cover with pie crust to make a pot pie. It's good.

After writing this, I think I'm making this recipe today.

I add a can of Campbells golden mushroom soup and a can of French onion soup. I also add baby carrotts and the smallest potatoes that I can find. If need be I quarter the potatoes.

One thing I've discovered about cooking a pot roast is that quartered (unpeeled) red potatoes work out much better than idaho's or russet's. You can add them at the same time you put everything else in the pot and they don't get mushy like other types of taters do.