I did this a couple weeks ago and it worked pretty well. I coated cubed chuck in chopped fresh thyme, salt and pepper, then coated it in flour. I browned it on all sides, added tons of chopped garlic, then deglazed the pan with a little red wine. I put that mixture in a container and into the fridge for dinner the next day. I also chopped the red potatoes and put them in a bowl full of water and into the fridge, covered.

The next morning, I put the beef and it's juices into the bottom of the crockpot, added a bay leaf and a little more fresh thyme, then created a veggie pocket as described above. I put chopped mushrooms, baby carrots, and the potatoes from the night before in my little pouch with a couple sprigs of thyme. (I made sure the beef was covered with wine and stock) I set it on low for 8 hours.

Donovan got home before I did, so after about 7 hours, he opened the pouches and put the veggies into the crock, and added a bag of small frozen onions which I'd kept in the fridge to defrost. I gave it about another 30 minutes to all mix, then enjoyed.

It came out pretty good - the veggies were definitely better than if they were in liquid all day, but they were still a little over done. I think the ticket is the 4-hours on high setting. But the bummer there is that I have to set it all during lunch, when I just want to relax. Still, it was pretty good stew.