2 to 2 1/2 lb. pot roast
garlic salt
dried herbs
cut up carrots
1 c. beef broth
salt and pepper
8 to 10 small potatoes
1 yellow onion, chopped

Coat pot roast with a little vegetable oil. Rub in salt, pepper and herbs. Put pot roast in bottom of crock-pot and place vegetables around it. Add the beef broth and cover the pot. Cook for 8 to 10 hours on low.