It’s how I do mine.
However, once put the meat into the crock pot, I pour the wine into the skillet. I use it so deglaze the skillet, adding a tablespoon of butter and sometimes I add some half & half.
It makes a nice sort of gravy that I pour over the meat and veggies before I begin to cook them.
I had some bad luck with the cut of meat I bought last time. I wanted (thought I got) an English roast but the meat was tough.
Any suggestions?
Yep, I’ve had that same bad luck with an English roast. Wouldn’t recommend that for the pot roast in the crockpot. I’ve had great results with 7-bone chuck roast and chuck shoulder roast (bone-in or boneless).
I like the way you’re deglazing the pan and adding that to the crockpot concoction. Good stuff!