can you brown pot roast AFTER it has slow cook for 8 hours?

Actually, you can. And it was done that way before it started being done the other way (for some convenience reason I can't remember now, and may not even be relevant now). It will take a fairly high heat though (under a broiler, etc) and the moisture on the surface will need to evaporate off before it can happen.

And btw, it's been found that searing/browning a meat does not seal in the juices**. It does create wonderful new flavors on the surface of the meat though from the Maillard Reaction.


**Contrary to popular myth, application of heat alone does not “seal in the juices. . .The myth is derived from the visible Maillard reaction on the surface which creates a crust; however, all that is happening is that the protein in contact with the pan is contracting as heat is applied. This reaction forces the juices of the meat into the center of the cut.
The movement of the juices requires that the meat "rest," or in layman's terms, be removed from the hot cooking surface and placed on a cuttingboard to sit, unpunctured for a few minutes after cooking. Resting allows the juices to redistribute throughout the meat. If a piece of meat is not allowed to rest after cooking, cutting into it will cause all of those flavorful juices to run out of the meat and onto your cuttingboard or plate."
Joe LaVilla

What's actually happening with the "resting" is that the lower temperature of the meat inside will result in the muscle fibers relaxing just a bit (they can't relax too much), which allows them to hold the full amount of juices in them. That temp is around 120 F.
 
I don't always sear the outside, when making pot roast. Slightly different flavor, but no significant difference in the meat itself. If I were you, I would not bother with that.
 
The reason you're supposed to brown it before you roast it is to seal in the juices. At this point it's already cooked, to there's no point. I wouldn't worry about it being dry, though...slow cookers use moist heat to cook, so it should be fine.
 
Its too late to do anything about it now.

The browning is not for sealing in the juices, or searing as some people call it. Its been shown that it has no effet on the juices

What it does do is create a Maillard reaction which caramelises various sugars which create a lot of taste. But since you're slow cooking it, you wont need to worry about taste anyway, it should be nice enough as it is.

Trying to brown it now and youll just end up with a wet pile of broken up meat
 
not well... by the time its to that point, it will be falling apart and extremely moist, so it will not brown properly

it will still be good, just not as good as it could have been
 
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