Beef pot roast is a wonderful thing. With little more than time, you transform a relatively inexpensive hunk of meat and a handful of ingredients into a meltingly tender, satisfying dish. But why limit yourself to thinking of pot roast as an end? Instead, approach it as a beginning to a series of improvisational riffs. You can make a large volume of pot roast (my slow cooker holds up to a 9 pound roast), portion the meat and sauce out separately into multiple quart-zipper bags and freeze them lying flat. Now Sunday dinner or a nice Saturday lunch is less than an hour away.
Here's my basic slow cooker pot roast approach (calling it a recipe feels too formal) followed by variations. I keep the pot roast itself pretty simple because what I'm really after is the tender beef and a basic beefy broth, so I can then flavor them to suit the variations. If you do a little prep work the night before (prepare the soffritto and pre-measure the other ingredients), you can throw it all in the slow cooker as you rush out the door in the morning and be rewarded with an amazing smelling kitchen on your return. Please see my recipe for "Soffritto From the Freezer" here on Food52 to make the prep even easier.
Opinions vary about the best cut of beef, but don't overthink this, just get something with plenty of fat and connective tissue. If you're intimidated by ordering from the butcher, confidently walk up to the window and say "5 pounds of chuck roast, tied, please." It doesn't really need to be tied but you definitely sound like you know what you're doing now. —Mark A. Denner