Chuck Roast - slow cooked in an electric skillet

I purchased a large chuck roast on sale recently hoping to cook it as a friend described his father doing about 40 years ago.
He topped it with onion soup mix and wrapped it in aluminum foil then cooked it all day in the oven at low heat. My friend swore it was the most delicious thing and now years later I wanted to give it a try.
We have an old gas stove, not completely reliable and I feared leaving it on all day while my wife and I were at work for over 9 hours.
I liked the idea of wrapping it in foil to retain moisture and seasoning close to the meat. I thought due to its size and shape that it would not fit in my crock pot. We have a Sunbeam electric fry pan that was just the right size and shape for the wrapped roast. I read many recipes on-line and decided on this plan: Sear both sides for 5 minutes per side in the skillet. Clean out the skillet, place the meat on 2 layers of wide heavy duty aluminum foil without any water or canned soup, just the dry soup mix, a few splashes of red wine vinegar and a few splashes of Worcestershire sauce. I turned the heat to between warm and simmer and crossed my fingers as I left the house that the bottom would not get too hot and dry out or burn. Long story short it came out perfectly after 9 hours (maybe less would have been okay) and was a breeze to clean up. There was a great deal of rendered fat in the foil and I’m glad I did not add canned soup for a “gravy” as it would have been way too greasy to eat. I am now thinking of trying chicken or pork shoulder.