I've never been a big fan of crockpot style beef roast. Last weekend tried something new. I smoked a 3.5lb beef chuck roast seasoned liberally with salt/pepper at 250 degrees for approx 4 hrs with the internal temp around 140. 4 hrs on the smoker created some real good bark. From there I put it in the crockpot on high with about 1/3 cup beef broth. After 3.5-4 hrs I took it out of the crockpot, it was fall apart tender, then used two forks to pull/shred it. I took the remaining juice from the crockpot and chilled it to separate the fat, then drizzled it over the pulled beef. The bark/crust, smoke, flavor and tenderness was spot on. Very tasty and very easy.