5-6 lb. roast (Boston boneless, sirloin tip or rump)
1 tsp. oregano
1 tsp. basil
1 tsp. rosemary
1 bay leaf, crushed
2 cloves garlic, peeled and minced
3 beef bouillon cubes dissolved in 3 c. boiling water
1 med. onion, sliced
2 tsp. regular mustard
Salt and pepper as desired

Place roast in crock pot, sprinkle all over with dry ingredients. Add onion slices, garlic, and mustard. Pour bouillon mix around roast. Cook on low about 8-9 hours or until tender. Remove roast, let cool to room temperature.

Wrap in foil and refrigerate overnight. Refrigerate liquid separate. Remove and discard fat from top of liquid, slice roast thin, add to liquid. Reheat on low until heated through.