Reddit mentions of Meat Magic Seasoning 2oz

Slow cookers are great for with cheap cuts of meat like beef chuck/pot roast or pork shoulder/butt, cooking over a long period at low temperature is ideal and helps make them very tender. It's dead simple too.

I use the same method for both beef and pork, just season the meat with whatever combination of dry spices you like (onion powder, garlic, pepper, chili powder, paprika, rosemary - whatever combination floats your boat. I use this and absolutely love it, it's awesome on beef and pork), throw it in the cooker and cook on low for 6 to 8 hours. Done. Believe it or not I don't put any liquid in, usually by the time it's done there is a lot of fat and juice that has rendered out of the meat so it's not necessary to add anything. If you are worried about the meat burning on the bottom before any juice has come out you can put in a little (like a 1/2 cup) water/beer/chicken or beef broth but I promise you it's really not necessary as long as you cook on low.

Other tricks (but only if you feel like it):

• Cut an onion into thick slices and line the bottom of the cooker before placing the meat on top of it, adds flavor and keeps the meat off the bottom if you're worried about burning.
  
  
• I usually have a huge bag of peeled garlic from Costco that I can't finish so I'll throw in a handful of garlic on top of the meat if I have some. The onion and garlic will both be pretty soggy by the time the cooking is done and not really appetizing, you could eat but I just use them for the flavor they impart on the meat and toss them when the cooking is done.
  
  
• You can use some butcher string to tie the meat up so that it doesn't fall apart while cooking, again not really necessary but you can do it if you like.
  
  
• The flavor of beef can be improved by searing it in a smoking hot skillet before putting into the slow cooker. Basically you just brown up the outsides of the meat very quickly and then transfer to the cooker for the actual cooking. I hardly ever do this because I'm lazy and I don't want the extra clean up, but if you are cooking for guests it's a nice extra step.
  
  
• Pork flavor can be improved by brining it ahead of time. You can google the particulars but basically you marinate the pork in a salt water bath overnight. Basic brine recipe is 1 cup table salt to 1 gallon water and then you can add other things from there like sugar and other spices, but the most important ingredient is salt. (note - this works for pork, chicken, and turkey. Do NOT brine beef)
  
  
• You can add some root vegetables about 4 hours before the meat is done if you want, wash and cut up some big chunks of carrot, red onion, potato, etc. and they will cook with the meat. Don't cook them for the full 8 hours, they will get too mushy.

I cannot recommend this stuff highly enough.

http://www.amazon.com/dp/B0000CDBQS/