2 lb. beef pot roast
2 to 4 leek stalks
3 potatoes with skins
3 to 4 carrots (optional)
1 1/2 tsp. garlic powder
1 bay leaf
1 tbsp. ground parsley
1/4 tsp. tarragon
1/2 tsp. basil
1/4 tsp. pepper
5 tbsp. chicken or beef broth, instant
2 qt. water
Olive oil

Brown 1 inch cubed beef with olive oil. Add garlic, bay leaf, parsley, tarragon, basil and pepper. Cook 10 minutes. Cut potatoes in 1 inch cubes. Cut carrots (if desired). Dice well cleaned leek stalks (white tender stalk only). Add to browned beef and seasonings. Add instant broth and 2 quarts of hot water. Cook medium high in slow cooker 12 hours.