You'll find approximately as many recipes for chili as you will chili cooks.
I find that I can make a great chili by simmering it for a minimal amount of time, no more than a couple of hours, letting the hot peppers do most of the work of flavoring it. (Here's my current chili recipe. I used to take three days to make chili.) Soaking and simmering for a long time just isn't the taste I'm going for. You may find you prefer a chili with a longer cook time. (Many people seem to.) Experiment and find what works for you.
Chili needs a good amount of liquid both to keep heat circulating freely and to keep it from sticking to the bottom of the pot. Sticking is less of a problem in a crock pot than on a stove, but you still need to scrape the bottom of a crock pot periodically. Water will evaporate as chili cooks. If you added the water all at once, the chili would start out watery and end up dry. I add the water as it's needed, to maintain the consistency I want.
In the end, experiment, tinker, and make that chili your own! There are hundreds if not thousands of chili recipes, and there's no single correct way to make it.
As in all meat cookery, it is not possible to give an exact time, as that depends on too many idiosyncratic variables: the size of your roast, the temperature it starts at, the temperature of your oven, and so on.
Instead, you want to cook it to a particular temperature as measured with an instant read thermometer in the thickest part of the roast.
A lean roast like this should be cooked approximately to mediumish, which is 150 F or 66 C. This will probably take about an hour, to an hour and quarter at 350 F / 180 C.
When you suspect the roast is close to being done, insert your instant read thermometer in the thickest part of the roast, as near to the center as you can. When the temperature stop rising, that is your reading. You should check several spots, and assume the lowest of them is the temperature to watch.
When the roast is uniformly cooked to the target temperature, it is done.
Best Answer
It is very simple.
If you cook the same dish a few times, you can average it out. A lot of cook times are approximate anyway; you have to check the dish a bit before it should be done to make sure it hasn't cooked faster than expected.