Does beef butt roast have a bone?

If you bought it from a reputable store, the bone Should have been removed. As it was not, without looking at it., I can't tell, but I would surmise that it is probably a chuck roast and will be quite tough. So the crock-pot would be the way to go. 

I'd google it.  Actually I did google it but lost interest in doing your reading for you because I'd rather tell you howto cook it.

You are going to want to brown it first, I use a combo of butter and olive oil for this because the mild solids in the butter help it brown beautifully and the olive oil raises the smoking point of the butter.

Pat your meat dry with paper towels, season it with salt and pepper, brown it, then put it into the crock pot with whatever else you are cooking it with as well as the seasonings you want to use.

I actually don't bother with crock pots, they are a pain to store.  I used heavy enameled cast iron (or occasionally very heavy bottom stainless) and do a simmer on the stovetop or in a low oven.  I typically brown and braise in the same pot so I retain the 'fond' - the brown caramelization that builds up on the pot while browning the meat.  If you are browning in one pot and braising in another, be sure to deglaze (loosen up) the fond with wine or stock (or water, beer or whatever beverage you are sipping while cooking if appropriate to your dish) and ad the resulting fluid to your braising pot.

I slow cook the tougher cuts of beef or pork like this (after browning and adding seasonings) at 225 for 8-10 hours or 200 for 10-12 hours in a tightly covered pot in the over.  I typically do this overnight, prepping the food in the evening before bed.  

I started doing this a long time ago after learning how my favorite food truck did their pulled pork.  They had a 'breakfast taco' they did at the local farmers market that was a small flour tortilla heated with just a bit of melting cheese on it, a dollop of pulled pork, a slice of bacon, a fried egg, a dollop of wilted mild greens like spinach or chard and a drizzle of their house chimichurra sauce which was a lovely concoction of parsley, olive oil, lemon juice, a hint of garlic and salt and pepper.  When they announced they were moving out of town I had to knock off that taco.

That overnight slow cooking is how I now do my pulled pork (which is nothing but very high quality pork and salt), carnitas (same as pulled pork but with spices, allium and orange and lime juice), beef stew, pot roast and the occasional slow roasted chicken (chicken cooks in about half the time so I don't usually do it while I'm sleeping).  Keeps the house warm all night and I have yummy slow roasted meat in the morning.

Well, in the US 'pork butt' is a cut, but it comes from the shoulder, I dont know if its the same with beef?.

And if you've bought half a cow you'd expect to find 'some' bone/s.