I have cooked only a few eye rounds, bottom rounds and hams in the oven.
Since the slow cooker (wedding gift) does such a great job I've been using it for shoulders and butts.
Also, BiL has been the spearhead of smoked meat. Briskets and fowl here.
I'm waiting for one of the new-fangled pressure/speed cookers to appear at my local thrift stores. No need to spend $200 on one of these.
Also, since they're prominently displayed at Walmarts, I figure they're appealing to people's consumerism.
I always have time to let that wave pass.
QUICK SHOW of HANDS: How many know to braise / sear your meat before it goes into the crock pot / slow cooker?
Yes, it adds a step and adds a pan to clean but it adds so much flavor.
If you ain't, I urge you to do so. You'll be glad you did.
Yes it is one more step and more cleaning but it's worth it. If the weather is nice sometimes I put it on the grill for a few minutes, it's not as good as braising it and you don't get the juices left over but it's better than not doing it.
I usually only buy chuck roasts with good marbling but occasionally I'll get a pork shoulder.
Go with a chuck roast.
Aldi has an Angus Chuck roast pretty consistently for $4-4.50/pound that is vacuum packed that is my current go-to. If a supermarket has a sale for less I will hit that too.
Half a bottle of cheap red wine, a bag of Liptons Onion Soup Mix, a can or two of cream of mushroom soup, and whatever other liquid to bring it even with the top of the roast. 8-10hrs in the crockpot and you won't need a knife.
I'll be doing one in the Crock Pot Monday or Tuesday...