Coyote Cartography

Y'know, leaving all the fat on is a sure way to get richer flavor. If you want to cut the fat, I'd let it slow cook like you already did, keep the less-lean roast and -then- with a baster, remove the liquid fat at the end. One of the benefits of crock pot cookery is that the liquids separate due to the entire vessel and its contents sitting still all day. It's easy to suck the fat off the top and then, still, keep the moistness and richer flavor that comes with fattier cuts... :)

Yours,
Sylvan (Dave)