I dropped a frozen arm roast into the slow cooker last night with all the usual addons, chopped onion, garlic, a jar of pepperoncini with the juice, dried herbs and various powders.  Poured in chicken and beef stock, set it on high, and left it overnight on the center island.It was looking good this morning but I realized I didn’t have any crusty rolls so I took care of that.  No time for any fancy overnight proofing so I went quick and dirty with this recipe.  Her pictures look much better than mine.