The user has a bottom blade roast, likely a chuck roast, and wants to prepare it for a roast dinner. Their goal is to achieve a roast where slices can be cut, rather than shredded meat. They understand this cut is rich in connective tissues and can be tough. Slow-cooking to an internal temperature of 160-205°F is the proposed method to tenderize it. The user plans to sear the roast in a Dutch oven with butter, garlic, and rosemary. Then, they intend to transfer it to a slow cooker with beef broth, carrots, and onions. They are unsure about the appropriate cooking times for the slow cooker, suggesting both low for 6-8 hours or high for 3-4 hours followed by low for 4 hours. A key question is whether searing is beneficial if liquid is added during cooking. The user also wonders if liquid is necessary at all, or if dry heat in the oven would be a better alternative. They are seeking clarification on these points to successfully prepare the roast.