Congrats on the LC pot! You'll love it...the ovals are my favorite. A couple suggestions...
Ina Garten's Beef Bourguignon...http://www.foodnetwork.com/recipes/ina-garten/beef-bourguignon-recipe.html
or this pot roast...
3 1/2 lbs. boneless beef chuck roast
Salt and freshly ground black pepper
3 T. olive oil
1 1/2 to 2 cups beef stock
1 1/2 cups dry red wine
1 small bunch parsley, chopped fine
2 cups chopped yellow onion
2 cups peeled, 1-inch carrot chunks
1 cup chopped celery
1 large clove garlic, chopped
8 small potatoes, scrubbed and cut into thirds
2 cups canned Italian plum tomatoes, with juice
Preheat oven to 300.
Rub roast all over with salt and pepper. Heat olive oil in a heavy casserole, sear roast for several minutes on each side, browning well. Remove from pan and place on platter.
Add onions, carrots, celery, and garlic to pot, adding additional oil, if necessary. Saute vegetables for 3-5 minutes, Return meat to pot. Pour in stock, wine, parsley, potatoes, tomatoes, and more salt and pepper, to taste. Liquid in casserole should just cover vegetables. Add additional beef stock, if necessary. Bring to a simmer on top of the stove, cover and bake in center of oven for about 2 hours.
Uncover and cook longer, until meat is tender, about an hour longer, basting frequently.
Transfer roast to a deep serving platter and arrange vegetables around it. Spoon a bit of sauce over all and garnish the platter with parsley. Use remaining sauce for serving.