I have a million things I have to do on Thanksgiving, and need another meat dish that doesnt require my oven (theres just no room!!) so I want to use my crockpot so I don't need to worry about it too much. I thought I would buy a pot roast, because I like the way it shreds rather than having to cut it when I will be busy cutting the turkey, and doing that in my crockpot (I do it all the time and it works out perfectly). But I wanted to add some sweet flavours... I found this recipe for Leek and Apricot Brisket, which is different, but when I read the seasoning, it sounded so nice.
What would I have to omit/add/change about this recipe to make it work with a) a pot roast that will shredded/pulled, and done in the crockpot.