MamaC, that sounds delish! I love doing roasts in a crockpot, but I put the vegetables on top (not sure if it matters)? I'll bet it works equally well either way.
Most recipes involving pork or beef say to brown (in a skillet or roasting pan) on both sides before moving it to the crockpot (or roasting pan). I always thought browning was to seal the juices in, but I thought the point of a roast (with veggies) was to have the meat flavor the veggies too). ?
I saw a wonderfully simple roast with veggies on a PBS cooking show set in Finland. It was outdoor stove cooking, but would work in a crockpot. It was lamb and beef chunks (could do either or), turnips (could substitute potatoes, I'm sure), cabbage, and carrots. I'll watch it again and post in the other thread.