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Cross Rib - Slow Cook? Seasoning/additions?


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I have a cross rib roast that I'd like to make for some guests. I've only used my slow cooker for anything but stew in the last few days so "dry" slow cooking is new to me.


Will this cut come out juicy and fall apart if I slow cook it?


Should I be shooting for 8 hours or 16?


Seasoning suggestions?


Should I put any veggies in there with it, or just do those totally separate? I have turnips, beets, carrots, chard, and a half a cabbage all on hand.


Totally looking for advice or recipes. It's about 2.5 pounds.

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