I am inclined to agree with Danielle that pot roasts are invariably pot-roasty--however I think this one had a couple of ingredients that made it just a little different from ones I've made before: the pearl onions and the tomato juice/vinegar combination. The onions were a definitely a nice change (they seemed sweeter too) and the tomato juice helped add flavor and tenderness. Definitely go for frozen pearl onions, though. I just bought some dry from the produce section but you have to boil them to peel them so they seem to add a lot of extra work for something you want to just throw in the slow cooker.
I used my slow cooker as well (low for 8 hours). I didn't brown my meat first, I just chucked it in there with the veggies, but it was tender enough to just be served up with a spoon--no carving required.
My husband observed that perhaps what makes a pot roast nice is eating it infrequently, so it will probably be a while before I make it again, but when I do, I'll go back to this recipe.