5 to 6 lb. rolled beef roast
1 tbsp. rosemary
8 cloves garlic
1/4 lb. butter
1 1/2 tsp. oregano
1/2 c. parsley
3 tsp. salt
2 cans beef bouillon
2 soup cans water
3/4 tsp. crushed red pepper
1 tsp. nutmeg
1 tsp. cinnamon

Add ingredients to crock pot. Cook on low 8 to 10 hours. Refrigerate 4 hours or overnight. Slice thin, stain broth, warm and serve. Great for sandwiches.