If you don't have a dutch oven, you can use a heavy covered baking dish. To thicken the sauce, pour the pan juices into a stove top sauce pan and thicken to your preference.
Slow Cooker: Brown the roast and layer in an oval 6-quart slow cooker per the recipe instructions. Cook for 8-10 hours on low. Thicken the sauce on the stovetop per the recipe instructions at the end of cooking.