It's school vacation week, and you've got your hands full. Why not toss a few ingredients into the slow cooker, and let dinner cook all day while you're making snow angels or going to see The Hobbit with the kids? This Italian pot roast tastes great on the day you make it, served with boiled potatoes or egg noodles, and even better the next day. The balsamic vinegar and olives lend their perky tang, and sun-dried tomatoes deepen the sauce, turning a humble chuck roast into a divine stew. Dinner doesn't get much easier, or more comforting, than this.