An idea for slow cooker pot roast

I just had a request from my friend Leland to post my recipe for pot roast in the slow cooker.  This is a recipe that I actually developed for English style beef short ribs, but found that it works just as well for pot roast.  The dry rub can be adjusted based on your tastes in chili seasonings.  But I like cumin, so I am more likely to add more of that than less.  I believe the original idea came from Better Homes and Gardens, but I just looked at the recipe and it is quite different from my final version.  However, if you are interested in the recipe that started all of this, you can find it at: http://www.bhg.com/recipe/beef/sizzling-southwest-short-ribs/

Southwest Crockpot Pot Roast Recipe 

• 3 lb Beef roast
• Chili seasonings/Beef Dry Rub (see recipe below)
• 1 can Rotel tomatoes with chiles
• 1 cup salsa
• 1/4 cup cider vinegar

Rinse beef roast and dry carefully.  Rub with chili seasonings.  Spray your crockpot with cooking spray and place the roast inside.  Cover and cook 4-6 hours on LOW.  Mix tomatoes, salsa and vinegar and pour over roast.  Cover and cook an additional 3-4 hours on LOW. 

Chili seasonings/beef dry rub (this recipe can be made in larger quantities using the same proportions of ingredients) 

• 1 Tbsp chili powder
• 1 tsp oregano
• 1/2 tsp cumin (this can be adjusted to taste)
• 1/8 tsp cayenne
• 1/4 tsp dry thyme
• 1/2 tsp cinnamon
• 1 tbsp minced garlic (dried)

Mix seasonings in a small bowl.  Heat a small dry saute pan over medium heat.  Add seasonings and cook, stirring, until they release their aroma.  Quickly remove from the heat so you do not burn them.  Let them cool and then store in a sealed container or bag.  Possible uses: 

1)Use 2 tbsp in a standard chili recipe in place of the seasonings.

2) Use as a dry rub on beef roast or ribs.

3) Use as an alternative dry rub for pork ribs.