Okay, here's the deal. I have a 2.85lb boneless chuck roast (under blade) that I just took out of the freezer to thaw in the fridge. I plan to cook it Thursday. I also have a good sized crock pot and I'm not afraid to use it.

Rather than thumb through the various crock pot cookbooks that I have, I thought it would be cool to make this a community effort as far as the recipe. I have one other ingredient so far, so let's generate some ideas.

I plan to use a 28 oz can or diced tomatoes, what else should I use?

I realize that the easy thing would be to make it an Italian beef in sauce over pasta. I can't eat anything containing wheat, rye or barley and cheese needs to be avoided as well. This makes it slightly interesting.
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How about a morrocan-style beef with cumin, corriander/cilantro, cinnamon and apricot sauce in addition to the tomatoes?
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Cant go wrong with a package or two of onion soup mix and a bottle of red wine. :-)
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or substitute the cao o tomatoes with Cream of Mushroom & Golden mushroom soup with some beef broth and onions. An hour before its done toss in a bunch of 1" cubed Portabella mushrooms. Break apart and serve over pasta as Stroganoff.
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I'd braise it. Sear it in a hot cast iron pan, then cook it in crock pot with the tomato sauce w/ garlic, onions, bell pepper or Anaheim peppers, peppercorns, cumin and oregano. Then shred it, add a can of tomato paste, coriander, more onions, carrots, peas, sliced green olives, sliced jalapeņos, maybe a few other ingredients, whatever is handy and sounds like it might go well in the dish. If I needed to add liquid, I'd use low-salt beef or chicken stock. Let it cook for a few more hours, until the vegetables are softened. Serve with spanish or mexican rice, warm corn tortillas, salsa and guacamole.
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Put in some onions, culantro/cilantro and then serve over rice.
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Sounds great but I can't eat cream soups (wheat) or pasta.
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Apricots sound like the ticket. Always good with beef, especially slow cooked beef with lots of connective tissue. I wonder if portabello mushrooms would fight too much with the apricot and cumin ...
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I'm ready to hide my wife's crock-pot, but that sounds like a winner to me.
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This sounds really good. We make our own refried beans that are quite good and would work well with this.

plus, the "whatever is handy" part described my cooking to a T.
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beer....definitely have to add some beer...
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I've tried many different things with a roast in the crock pot now. One of the best and simplest that I can always go back to is rubbing it with olive oil, and fresh herbs; such as rosemary, oregano, mint, and thyme. I also add a little freshly cracked peppercorn, kosher salt, and a bit of minced garlic. With some potatoes and other vegetables thrown in and some rice on the side it works nicely.
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Sounds great, Mario! What time's dinner? :-)
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If you do, I would recommend using a beer that does not have a strong hops presence (IPAs, etc) as in a long cook the hops can make the dish taste grassy. Dark malty beers work well in long low cooks.:-)
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I would stuff some garlic cloves in it. Coat all sides with salt, pepper, paprika, and brown heavily. Once brown, put 1 oz. of red wine, balsamic vinegar, port or Marsala wine and cook at 200 until done. If you want potatoes mushrooms or onions, add them on the last 40 minutes or so.

Oh yes, cook in dutch oven covered...
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I'll get it started as soon as you let me know your on your way.:-)

I'd listen to anything T.G or Mr B have to say. I've experienced some of their food offerings and listened to them speak passionately about cooking and I am always impressed with the two of them and their creations.:-)
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A can of Dr.Pepper added will take care of that connective tissue Mark.
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This is true. Cooking with soda will soften anything. I've used Coke to cook before and always hear great things about Dr. Pepper. Just do it slowly or it will fizz up all over the place. I've seen that happen and it was not a purdy sight.
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True dat! I've used it as a marinade before putting some cuts on the smoker. Never tried it in the crockpot. Just bought a 24-pack (same price as a 12 pack this week), so maybe that will get hauled out ...

so many great ideas!
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TG's has my vote.
I have also been known to take a roast and cook it with beef broth, onions and garlic. Then shred the meat up dump the broth and through the meat, onions and garlic back in the crock pot for a few hours with bbq sauce to make some easy and quick bbq beef. Not as good as what comes out of the smoker but works in a pinch when the snow is flying.
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