Here is another basic crock pot roast receipie that goes good with deer or elk.  I'm getting to the bottom of my freezer now - cleaning up the last roasts, etc.  Try it, you'll like it.  Chinook

Pot Roast with Noodles
2 to 2 1/2    lb.    roast
1    tbsp.    cooking oil
2    med.    carrots, coarsely chopped
2    ribs    celery, sliced (1 cup)
1    med.    onion, sliced
2    tsp.    minced garlic
1    can    Italian-style stewed tomatoes (141/2 oz.)
1    can    Italian-style tomato paste (6 oz.)
1    tbsp.    brown sugar
1/2    tsp.    salt
1/4    tsp.    pepper
1       bay leaf
12    oz.    packaged dried medium noodles
•   Trim fat from pot roast. Cut roast, if necessary, to fit into the crock pot. Heat oil in a large skillet. Cook roast in hot oil until brown on all sides. Drain off fat.
•   Place carrots, celery, onion, and garlic in cooker. Place roast on top of vegetables.
•   Combine the undrained tomatoes, the tomato paste, brown sugar, salt, pepper, and bay leaf in a medium bowl. Pour over roast.
•   Cover and cook on low for 6 to 8 hours – or until done (high 4 to 5 hours). Discard bay leaf. Skim off fat.
•   Cook noodles separately and serve meat and vegetables with noodles.

Chinook

Have you ever added a tablespoon of vinegar to get the sweet sour going??

I like the noodle Idea but I also like to make my own noodles, 1 egg per person, 1/2 tsp of baking powder and flour to mix to dry dough consistency. Then roll out slice, let em dry, cook em over a rolling boil

Yum Yum (I use chicken stock)

Mike,
Yes, I have tried vinegar in a few of my recipes, and it does add a nice flavor.
I have an old, old German farmer stew recipe that has a great sweet-sour flavor, it got me started using vinegar.
Chinook