A few weeks ago I saw this Summer Garden Beef Pot Roast recipe. It looked delicious and I decided to do my own only in the oven instead of the crockpot. Here is basically what i did. (There is a reason I probably will never write a cookbook. I don't really measure. It is tedious.)
Sear a roast on high heat of an oven proof vessel. I used my enameled cast iron pot. It is heavy but I love it.
Toss in some vegetables especially something that is more 'summery' like zucchini or yellow squash. I used zucchini, onions, red bell pepper and garlic.
Add in a box of tomatoes (I like the POM brand but you can use canned as well) and some beef broth. I use Herb Ox beef broth. It is low in sodium and quite tasty. It is not a 'real' food but I don't eat it every day. If you have have home made beef broth..it would be better. Just have the roast mostly covered with liquid. I use more beef broth than tomatoes because we like that better. Do what you like!
Stir in spices. To make my stew lighter I used Hungarian Sweet Paprika that I buy from The Spice House.
Quarter potatoes and add them to the top.
Put in an oven at 250F for 3 to 6 hours flipping it or poking at it along the way. This is basically the same as the slow cooker time wise however I find the stew to be less watery when I do it this way. The meat should fall apart when it is done. Also if you do it in the slow cooker, searing it first can really add some flavor.
Before serving add chopped basil to the top.