Backstraps in a Crockpot? Gah!
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In the crock pot I keep it simple. Beef stock, canned cream of chicken, garlic powder, onion powder, Worcestershire, 1 bay leaf, salt and pepper.
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That's overcomplicatin' things .....
Home-canned tomato juice, an onion, some carrots, potatoes (red seem to hold up better in the pot) maybe a minced garlic clove, salt, cracked pepper corns (red/white- black pepper can get bitter when heated) ..... if you must add fat, bacon grease works wonders ..... a little goes a long way.
The acid in the tomato juice will tenderize even the toughest cuts when crock-potted 6-8 hours. My favorite crock pot meat is ribs ....
The resulting stock, when combined with a little roux of butter and flour, makes a most excellent gravy.
In fact .... talkin' about it makes me hungry ..... I'm going to go fire mine up now ...