That is a very nice cut of meat that is WASTED on the slow cooker. The slow cooker is good for tough cuts of meat with lots of connective tissue fibres that will break down to gelatin with long cooking. In this nice, tender cut of meat, it will overcook the muscle fibres. Roast that in your oven and make a wine gravy with the pan drippings. Buy a chuck, short rib, blade, etc roast (tough cuts from the shoulder) for the slow cooker. These are cheaper anyway.