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The best is a "Prime Rib"  I put it in quotes because  it is almost impossible to get a Prime cut now days.  Look for a rib roast.  Bone in. 
Simply season with salt a little pepper.
Place roast on a rack in shallow pan, make sure it is deep enough to catch drippings.
I like to do mine rare to med rare.  Follow these cooking times:  Based on an oven set at 325 degrees.
Rare 20-25 min per pound
Med  25-30 min per pound
Well (no such thing as far as I am concerned, should be called Dead) 32-35 min per pound
Get yourself a good instant read thermometer.  Temperatures are:
Rare 140 degrees
Med 160 degrees
Well 170 degrees.
Remember the roast will continue to cook once it has been removed from the oven so take it out before it has reached the desired temperature. Remove when 10 degrees lower than desired temp.  Remember it is possible to re heat to get a piece of meat more done but impossible to UNcook.

LOL, Mittens, I love a good rib roast, too, but at $60 to $80 each, I only do them for special occassions.

I buy boneless chuck roasts.  They are best cooked long and slow with moist heat, so they are perfect for the crockpot.  Cut it in half to fit in crockpot if necessary.  It will cook faster that way, too.  If you like a lot of gravy, you can use 2 cans of soup.  Cream of celery soup is good, too.  For a thin gravy, omit the soup.   

Crockpot Chuck Roast

1 boneless chuck roast
1 can cream of mushroom soup
1 pkg Lipton onion soup mix
1 pkg Good Season's Italian dressing mix
1 pkg brown gravy mix

Season roast with pepper and place in crockpot.  Combine soup and dry mixes then pour over roast.  Cover and cook on low for 6 to 8 hours.

I agree that a good chuck roast is best and slow cooking is the best but I would also try the oven on 250 degrees all day from about 10am on until roast falls apart. I put mine on with  Lipton Onion soup mix in a roasting pan with enough water to allow for steaming (about 1 1/2-2 inches of water) I will also add rosemary and roasted garlic seasoning ( I will have to try the Italian dressing idea sounds interesting) I place the lid on the pan and let it roast all day. In the fall your house will smell warm and comforting, depending on the size of the roast dinner is ready by 5pm. I do sometimes also add fresh baby carrots, onion quarters and quartered potatoes( Idaho and sweet potatoes for variety) crock pots are nice but meats often come out too mushy tasting for me. I also turn the roast a few times during the process and baste it with the juices.