A couple of weeks ago, I dreamt about a good old-fashioned pot roast with brown gravy, roast potatoes and carrots, the kind of dish we got in the school cafeteria when I was a kid. To satisfy my adult craving, the taste had to be rich, meaty, and traditional. No hot sauce, no random Asian ingredients thrown in for fun: I wanted the pot roast I remembered from childhood. I can't explain why; as cravings go, this one was quite specific. Of course, nothing prevented me from using really good ingredients, and improving on my taste memory with a terrific rendition of pot roast. I loved it all the more because I made it in the slow cooker, which perfumed the house with lovely aromas while I went about the other work I'd planned for the day. Except for a nice piece of beef chuck, everything for this recipe came directly from my well-stocked pantry.