I wish I could afford it, it sure sounds great. I did have a chuck roast cooked up in my crock pot the other day, and that was a treat.
Those are special nights or days out.
I will be making sure our crock pot is still working and will be firing it up probably next week. I sear the pot roast or chicken on the Weber before, it goes into the crockpot with the vegies.
My wife has this great decades old recipe for chuck roast, called Silver Plated Pot Roast. You sear it on both sides in a frying pan or on a charcoaler. Then, you put it on a pan lined with aluminum foil and do a quick olive oil sear of some potatoes, onions, carrots and some garlic in the frying pan.
Then, you put the veggies around the pot roast while heating a 16 oz can of Italian seasoned tomatoes and 4 oz of your favorite barbeque sauce in a glass bowl in a micro wave for about 3-4 minutes. When hot and steaming, stir this and pour on top of the roast and vegies. Then enclose all of the roast, veggies and sauce in an aluminum pouch/packet that will hold all of the goodies in side, and it is leak proof. We wrap it several times.
Put the packet in a preheated Oven for 1 hour at 350. Then set the oven to just over 200 degrees for 3-4 hours. Then remove and fend off the dinner guests until you set it on the table to serve. Be careful of the steam when you open the packet.
We have used this with venison, elk and bear meat, and even tough venison roasts are great. The elk and bear silver plated pot roasts are to kill for.
Our sons and younger relatives after the packet's first hour in the oven will put the packet on their engine block and drive to a tailgate party, to the beach, skiing or whatever.
Just secure so it doesn't end up as road kill.
When you are finished at home or out someplace else, there is no pot to clean up. Just wad up the aluminum foil packet and put in a garbage can. Leftovers are never a problem as we have never seen left overs.