Delicious, or horrifying?

I love my slow cooker. Love love love. I make stew and carnitas in it, and that's maybe. . . just. . . about. . it. I am torn on this recipe. I do like those little party meatballs that my Grandma used to make (you know, with the grape jelly barbecue type sauce?), and someone likens this dish to that. I don't know that I want to eat an entire roast with that flavor though, so I'm just not sure.
Thoughts?

Slow Cooker Cranberry Roast
1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 tablespoons butter
2 tablespoons all-purpose flour
Directions

Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
Cover, and cook 8 hours on Low.
Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.