This is what my reply would be. Chuch roast is a really good one for the slow cooker. I also brown the meat in a hot skillet and then add it into a warmed cooker. I also read that you should place the veggies on the bottom and the meat on top. I have not done this in the slow cooker but several recipes call for this process.
Originally Posted by Bluelady
Pick a fatter meat, such as chuck roast and simmer on low for at least eight hours, preferably more.
If you pick a more expensive roast, such as pork loin, or a beef roast with less fat, the meat will turn out dryer.
So the cheap fatty roasts are the ticket!