To make a good chuck roast, brown 2 pounds chuck roast in 2 tablespoons vegetable oil, and transfer to a slow cooker. Mix 1 can cream of mushroom soup, 2 tablespoons ketchup, 2 tablespoons Worcestershire sauce and 3/4 cup water. Pour over roast, cover and cook until done.
To cook traditional accompanying chuck roast vegetables, chop 2 carrots and 2 celery ribs; slice 2 onions and 3 potatoes. Before cooking the roast, add vegetables to the Crock-Pot in that order and sprinkle with salt. Place the roast on top of the vegetables in the crock and cook together 1 hour on a high setting and 4 hours on a low setting. Serve on top of rice or noodles.
To add some variety to your pot roast vegetables, consider adding turnips, rutabagas or parsnips instead of traditional vegetables. Chop vegetables in large chunks. Either cook them separately from the roast or add them to the roast close to the end of cook time.
For roast with an Asian flavor, season the roast with sake, soy sauce and ginger, and replace traditional vegetables with water chestnuts, sugar snap peas, bean sprouts, and green onions. Cook these vegetables lightly before serving with the roast.