Why am I doing this to my roast?

I can’t believe I’m wasting a question on this, but it’s making me crazy.

First, I always rub salt into my roast, and I don’t know why I do it! I think I read about it in Little House on the Prairie a hundred years ago, and it sounded romantic in an odd….salty sort of way, so I always do that.

Second, I sear it before it put it in the crock pot. Now, I know that searing, say steak, is going to lock the juices in, and I know that’s the logic behind searing meat but…..a roast is just going to cook until it falls apart and all the juices are going to escape anyway! So am I wasting my time searing it?

Thank you very much, and Merry Christmas to you all! (Dinner at my house tomorrow. Roast and homemade, to-die-for onion soup and also salmon and cream cheese dip. And strawberries. And fudge. Ya’ll invited!)