I tell ya, I had a small/medium sized rump roast that I decided to make for dinner. I wanted to use the crock pot (so as not to heat up the oven all day)..so I sat that little roast on the counter, and cut slits or pockets in the top..these were deep pockets, that went at least 1/2 way through or better (But I didn't cut it deep on the 'side' part of the pocket) ..I wanted to 'stuff' this little roast, so I literally cut ..pockets in it.
Anyway..I cut about 5 pockets along the top..1/2 way down..and stuffed each pocket with....onion, garlic, banana peppers and a little bit of jalapeno (all cut big cept the jalapeno..which I cut in small pieces). I kept the pockets open and added ..pepper, salt and a wee bit of "whatsthishearsauce" (you know what I mean..I certainly can't spell it this late at night!). Then took a skewer..ran it through the top to close up all the pockets.
Then..put the little roast into the crock pot, along with 1 cup of water and one beef bullion cube.....then added a wee bit of red wine vinegar..and finally about 1/2 cup of merlot red wine. Cooked on low..bout 4 hours.
Ohmy word! Made rice on the side..yum yum.
Stuffed roast..give it a try

Sounds absolutely delicious, even in the morning!! Just bought a new crock pot, the one I have is just too big for the 2 of us!! Now I have 2, one for company (might as well garage sale that one!) and a 3 quart one for us. Going to give this one a try!! Thanks, Sage!