3 lbs. pot roast
2 tbsp. vegetable oil
3 cloves garlic (sliced)
1 med. onion (sliced)
1/2 c. water
1/2 tsp. black pepper
1 beef bouillon cubes

Heat oil in a skillet; brown meat on all sides. Remove from skillet. Insert garlic and onion into meat. Place meat in a slow cooker with 1/2 cup water. Cook 3 1/2 to 4 hours or until tender. Add bouillon and black pepper. Remove from cooker to make gravy from stock.

Gravy: 1/2 cup water (blend 1/4 cup flour). Add to cooker. Stir; add more flour when necessary.