I don't know as I'd call it a recipe, exactly, more a wingin' it. Get a roast, I like sirloin or rump. Brown it well then put it in the crock. I like carrots cooked in meat juice so, I put a potato or two in then fill the rest with carrots. I dump in a mix of about a cup or so of red wine (merlot works well, as does shiraz, but eh, your mileage may vary), Knorr Leak soup mix, cracked pepper (white, red, green and black), crushed garlic, and about 2 T of Tapioca flour for thickening, all mixed up before pouring (or the tapioca congeals in place instead of thickening the sauce. Cook on low until the meat falls apart when prodded with a fork.