I cut up the one and only Anna Swartz Hubbard Squash that my vines produced, and spread it over the bottom of the pot. I seared off the roast, and put it atop the squash. I mixed minced garlic (from a jar- saves time and money) Worcestershire sauce, a touch of liquid smoke, and some herbs (I think thyme and tarragon, but I forget) and spread them on the roast. Then I put 1/4 to 1/2 cup of water in the little glass measuring cup where I'd made the garlic mixture, along with another dash of Worcestershire, and poured it in the bottom with the squash. After 9 or 10 hours on low, a lovely fall-apart-tender roast! ... And some squash, which I didn't actually like, but I'm not a big squash fan.
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