Combine all ingredients in your crockpot. Cook on low for 8-10 hours. Enjoy delicious smells filling your kitchen! Serve with egg noodles, rice or hearty bread and some garlicky bitter greens.
Pot Roast is always better a day or two after it is made. To serve this for Shabbat dinner, make it overnight Wednesday night then put it in the fridge. Slice when cool, and layer in a serving dish along with the accumulated cooking juices. Cover tightly and reheat gently before serving.