The kids like pot roast better if it's cooked in the oven. There's something about a roast in the crock pot that they don't like. And, sometimes, though, no matter how long I cook a pot roast in the oven, it will turn out tough. So, this morning, I turned to Jean Anderson and her technique, because I want this one to be fork tender and falling apart.
So, after braising it in coffee for a good chunk of time, two-hours at 325 degrees Fahrenheit; then adding veggies and letting it braise (covered) for two-and-a-half hours more, the pot roast is indeed fork tender and falling apart. Delicious! Here's a picture of it: