to slow-cook, or not to slow-cook

That is the question.

Thursday I succumbed to a long-standing aversion to crock pots and made this recipe for some friends:

Easy Pot Roast

1-2 lbs. of any kind of beef roast
1/2 of a red onion, sliced
1/2 a bag or so of baby carrots
6-7 red potatoes, halved
1-2 Tbsp. beef base (not beef bouillon, I learned, but nearby in the store)

Add an inch or two of warm water to a slow cooker and then stir in the beef base (about a tablespoon for every pound).  Add the roast into the water. Add the onions on top of the meat, and then add the veggies.  Only the meat should be covered by the water when you first turn on the cooker.  Allow at least 8 hours to cook on low heat for best results.

I'm not ready to go buy a crock pot yet (calm down, you crazy fans), but it was tasty enough to consider experimenting again with a borrowed one.

So, to the crock-pot groupies, I ask:

1. What size crock-pot do you promote?
2. What's your favorite slow-cooker recipe?

Link me up, people.