I checked around to see if I could find a cheap alternative. I found some hotpot pots which could do the job. The trouble is that they were on the expensive side, a minimum of $50. I decided to think about it and went home. Then it hit me. I had used a rice cooker to cook some chili a few months ago. There was no reason that it couldn't be used to slow cook a roast.
Once everything is in the pot, set the cooker for the normal rice-cooking cycle. After it's attained a near boiling temperature, change the heating to the warming setting. That's how I left the rice cooker for about an hour or so. I periodically turned up the heat for a few minutes and then put it down. Just like a slow cooker, it's best not to open the pot too often, as the heat will dissipate and will have to be built up again.
The results were very good. I'll use this technique again in the future for other meals. The pot roast was very juicy and savory. This process is a winner in my book for a couple of reasons. It uses some tech that I already had at home instead of spending money on other pots. Electricity consumption was extremely low. It's been demonstrated that slow cookers consume very low amounts of power. Also, using this sort of cooker is very convenient. You don't really have to watch the dish cooking, you can go back and do something else while it does its job. I love how you can start a dish in the morning before leaving for work and come back to it being ready after work. Lastly, my place was smelling extremely good while this was cooking on Saturday.