When it comes to making things ahead on a busy schedule, you really cannot beat a pot roast. This can also be done in the oven, I generally use a dutch oven throughout the process when using the oven method. This is hands down one of my favorite recipes to make for fall and it is so easy. You can cook it on high heat in around 5-6 hours or low and slow in around 8-10. You can put everything together in about 20 minutes and schedule it for whenever you want it to be ready.

Select a 3.5-5 lb chuck roast (or your favorite cut for roasts) and salt and pepper it well.

Cut and prepare your veggies
1-2 onion quartered,
2 cups baby sweet carrots
1 small package (2-3 cups) baby yukon gold potatoes
2 stalks celery
6 cloves garlic
2 shallots quartered
Fresh thyme
Fresh Rosemary
2-3 parm rinds if available.

Place cast iron skillet on high heat and when heated add 2 Tbsp of Ghee or Clarified Butter.
Sear pot roast approx 2-3 minutes on each side. (If you have exposed fat, or fat trimmings, you can render those first and reduce butter amount.) Place garlic and shallots in any crevices or fat folds you can find in the meat.
Set aside.

Turn crock pot to desired cook temp and add 1/2-3/4 cup of beef broth.
Add sweet carrots.
Place seared roast in pot.
Add celery and onion quarters as well as any leftover garlic and shallots and your parmesan rind.
Add Yukon Gold potatoes.
Place 2 large pats of butter, and add rosemary and thyme.
Replace lid, set desired time, and prepare to enjoy a feast.
Don't forget to walk through the house several times admiring the amazing smell.