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Have not had a roast beef for a long long time mostly due to the price of beef I guess thought I might try one this weekend . In the past I’ve had some mixed results with some being chewy and stringy . Would like one that’s almost pullable with good flavour . Any recommendations?

prime rib

I've been ordering beef front quarters, which is a lot of ground beef plus mostly some tougher cuts great for stewing, braising, pot roast or crockpot.  
 
Our favourite has consistently been the cross rib roasts. Season well, sear it really good first (it's worth the time), then deglaze your pan (water, stock, red wine, whatever your preference) and add the juice to the crock. Don't use too big of a crock either - the meat should fill about 2/3 to 3/4 of the crock. Cook on low for 8 hours. You can also add some acidity to the juice - wine is good, but a bit of vinegar or tomato-based something will help break down the meat.  
 
Round steaks and roasts are also really good, but they need to be cut across the grain to be really tender.

My aunt and uncle have a cattle farm and other than hamburger, they usually keep us supplied!! It’s ridiculous really how much they sneak into our car before we leave the farm but after I see prices in the store, I am SO appreciative!!  
 
I usually find the round roasts and other “cheaper” cuts are just fine in the slow cooker because it makes any meat tender. I like to use Montreal steak spice, a powdered gravy mix and about 1/2 cup of water to season it. (Ya ya, powdered gravy...eww. But we like it lol)  
 
For Christmas we did a slow cooked prime rib and everyone said they enjoyed it. (For my other side of my family)

It more depends on the quality of the animal it came from.  
 
Pretty much as Sammy says. I add spices, onions, peppers, beef broth, etc.

I guess a prime rib roast would be good, but it is a tender cut of beef and if you cooked it for 6-8 hours there would be the chance it would fall apart when you tried to cut it.  
I agree with Abbysmum about a rib roast or even a chuck roast, but be sure to cook them at a lower temperature for a long time, a sirloin tip roast is another choice, but I always consider it tougher even if cooked for a long time.

For the love of tasty beef please do not slow cook a prime rib roast. All kinds of wrong to use the most expensive and tender roast for that. Cross rib or chuck.

a boneless blade roast?  
 
It would be a crying shame to put a prime rib roast in a slow cooker, imo.

You’re gonna hate me but I actually do not like prime rib roasts!!! I know they’re expensive though and most people enjoy them so I was hesitant to slow cook it but convenience won me over...and I actually really liked it!  
 
But yes, I do agree that slow cookers are best reserved for the cheaper cuts in most cases

You just have to know your meat. A cross rib or blade are the same type of roast. both come from the front of the animal. They will fall apart and the grain looks long and stringy. You have to have a real sharp knife to cut across that grain, very hard to slice these 2 roasts. My guess is that's what you would have had if it was stringy.  
 
Rib roast is your rib eye steak. so very good and expensive.  
 
Round roast,sirloin,and rump are all the same. Come from the hind. They are your slicing roasts. hold together very well. REMEMBER the string it is tied with is the direction you MUST cut to cut across the grain.  
I prefer these as they are easy to slice and hold together nice. when cold slice great for sandwiches.  
Another way for roast but not really a roast is mock pot roast. You mix hamburger with a bit of salt and pepper ,roll in a big ball, drop in slow cocker or roaster, add potatoes, carrots or peas and whole onion around or on top and cook like a roast. just ad a little water to keep moist.

round steak is my choice of steak beef cut to slow cook very tender

Woody94 said "For the love of tasty beef please do not slow cook a prime rib roast. All kinds of wrong to use the most expensive and tender roast for that. Cross rib or chuck. "

That is good advice.

Blade Roast. I've used a packet of dry ranch dressing and a packet of brown gravy powder and added some water to crock and left for 8 hours. Super tender and delicious with its own sauce/gravy ready to go. Serve with veg and potatoes and good to go.

All this talk made me wanna cook up a roast for the week! I think my husband brought me a sirloin tip and it’s in the slow cooker now. What did you end up going with and how was it?!

Abbysmum said "I've been ordering beef front quarters, which is a lot of ground beef plus mostly some tougher cuts great for stewing, braising, pot roast or crockpot.     Our favourite has consistently been the cross rib roasts. Season well, sear it really good first (it's worth the time), then deglaze your pan (water, stock, red wine, whatever your preference) and add the juice to the crock. Don't use too big of a crock either - the meat should fill about 2/3 to 3/4 of the crock. Cook on low for 8 hours. You can also add some acidity to the juice - wine is good, but a bit of vinegar or tomato-based something will help break down the meat.     Round steaks and roasts are also really good, but they need to be cut across the grain to be really tender. "

I would just mention a to die for slow cooked beef roast will be covered by liquid. This should be your deglazing juices, beef broth, red wine, powered gravy packet (shame /s), etc.  
 
A pinch of French onion soup mix is also very nice.  
 
If you can’t find crossrib, sirloin tip is also good.  
 
This will be stringy and fall apart, use and electrical slicer for nice slices.