How to cook a pot roast across two crock pots?

The user has two crockpots, a 4-quart and a 6-quart, and wants to make a large batch of pot roast for meal prep. They are deciding between two cooking methods to use both crockpots effectively. Option one involves cooking the meat in the 6-quart and vegetables in the 4-quart separately, then combining them later. Seasonings like herbs, salt, pepper, and garlic would be used in both. A mirepoix might be added to the 6qt with the meat, but larger vegetables would go into the 4qt. Option two involves making two separate pot roasts, one in each crockpot, with the meat and vegetables combined in each. The user wonders if there is a flavor disadvantage with option one due to the separation of meat and vegetables during cooking, impacting the overall combined flavor. They want to know if the flavor difference would be significant enough to choose option two over option one. The user is unsure which method would be best for maximizing flavor in the pot roast. They are open to posting in a different subreddit if this one isn't appropriate for this question. They are seeking guidance to make the best pot roast given their equipment.