Then may I suggest a Dutch Oven?
Brown the meat in a little bit of fat...oil, bacon grease whatever. Brown slowly so all sides are nice and browned. add a chopped onion a clove or so of crushed garlic, about 1 1/2 cups liquid...either beef broth wine, beer veggie broth or a mixture of some of the above and scrape up the browned bits in the pan, cover and place in a 225 oven for 3 or 4 hours, depending on the size of the piuece of meat, add your potatoes after about 1 1/2 hours....and I like to add carrots too at that time.
Thicken the gravy with a slurry of a little more broth/wine and flour and serve with the meat.
Much better than cooking it to mush in a crock pot.
Linda C

thank you Linda!

Eileen, how is the house sale going??