Ina Garten's Company Pot Roast (or not)

Okay...I admit. My first mistake. I am not an avid meat eater, nor do I peruse the meat counter at the supermarket. So when I bought the meat for Ina Garten's Company pot roast, I didn't realize I bought a prime rib and not a chuck roast. I'm still a bit puzzled on the difference.

So in order not to ruin a good prime rib, I decided to save all the ingredients for the the company pot roast and season the prime rib for the oven. In it went at 6:55 with salt, pepper, and garlic to emerge from the oven at 135 degrees 1 1/2 hours later....a nice medium rare. I had a few tiny pieces and surrendered it to my husband for lunch time consumption.

Now during the week, I dare not promise many cooking attempts, but I shall return for a new cooking experience on Thursday or Friday. I'm thinking about testing out the slow cooker. Hmmm.....decisions, decisions. Any suggestions?