Not to sound too stuffy here but...
"Roast" and "crock pot" are not compatable terms. Roasting, by its definition, involves cooking with direct heat in a dry medium or environment. Classicly with high heat, though "slow roasting" is popular enough a term that I won't argue the point.
When you use a slow cooker you are employing a diffused heat. And to a large extent steaming your meat. You are moving more towards a poelle than a roast. Especially in preparations like Canadiangirl mentions above, where a garnish is added towards the end.
--Al |