You’ll love the convenience of this recipe: Beef chuck roast simmers to fork-tender perfection in the slow cooker, along with the “baked” potatoes that will get stuffed with the meat. Be sure to wrap the potatoes in parchment paper; we tested with foil, and the potatoes took on a metallic taste and unsightly brown color inside. For most slow cookers, small potatoes work best; 6 larger ones won’t fit. If you can’t find 4-ounce spuds, you can use 8-ouncers and cut each one in half when done. Serve simply steamed broccoli on the side, and dinner is done.