Pot Roast

I forgot to take a picture, so you'll just have to use your imagination.

2lb. eye of round roast
6 carrots, chopped
1 onion, chopped
2 packets of Herb Ox's beef bullion
salt
pepper
4 cloves of garlic
1tbsp. tamari
1/4 cup apple juice
Enough water to nearly fill up the crock pot after all other ingredients have been put in

I've made this so often that I don't measure a lot of the ingredients. Rub the roast with salt and pepper and then sear in a pan on all sides. Chop carrots and onion, place in bottom of crock pot. Sprinkle carrots and onion with salt, beef bullion and pepper. You can add the tamari and apple juice at this time too. Place roast on top of vegetables and seasonings. Place a clove of garlic around each side of the roast. Fill crock pot nearly to the top with water. Cook on high or low all day.

You don't have to put that much water in the roast if you don't want to. I do it in order to have plenty of beef broth left over. It's a lot easier than making beef broth from beef bones. I then use some of the broth to make rice to go with the roast.