Gigi,
Bolar blade roasts make good casseroles in the slow cooker.

A couple of options -

Dice into cubes. Lightly toss in flour. Brown in frying pan with a little olive oil and garlic (just to seal off not cook). Put into slow cooker with chopped onion, tin of chopped tomatoes, two cups of stock, dash of red wine (optional), mixed herbs to taste, chopped bacon, sliced carrot, celery whatever you have. Add mushrooms later so they don't over cook. I also add paprika. Cook for six hours or so, stirring occasionally. If you need to thicken at end use gravox powder or cornflour mixed into a paste with cold water. Season to taste. Nice on mash or noodles or rice.