This was a nice twist on the traditional pot roast. The leftovers made terrific shredded beef barbecue for sandwiches.
Adapted from crockpotrecipeexchange.com
4 - 5 lb boneless chuck roast
20 - 28 ounce jar of spaghetti sauce (I used a chunky garden style so I wouldn't have to cut extra peppers, garlic and tomatoes)
yellow onion, peeled and diced
Place the onions in an even layer in the bottom of a 5 - 6 quart crock pot. They will serve as a bed for the meat to rest on. Lay your roast on top of the onions and then evenly pour the jar of sauce over top. Cook on high for 3 - 5 hours or on low for 6 - 8 hours. Slice or shred and serve with mashed potatoes.