Either would work, but just a pan in the oven covered in tin foil would work fine, too.
I found this recipe because I wanted to use up leftover coffee, but have also never had the best results with pot roast in a slow cooker.
If you DO try it in the slow cooker, let us know if it’s fall-apart tender - which was my goal, as well as taste. :)
Several years ago I bought one of those blue spatterware roasters. We used to have one long ago. Nothing better for a pot roast or toasted chicken.
What's that?