1. Thawed roast – sprinkle all sides with black pepper – brown all sides in skillet with 1 T of vegetable oil. (I usually just place a frozen roast directly into crock pot.)
2. Slice onion and place slices around the roast.
3. Mix all dry ingredients with liquids in large container and pour over roast.
4. Cover and cook for 6-8 hrs. on low or over night.
5. 1/2 hour before serving, remove meat from gravy, place on cutting board or plate, let rest 15 mins. Slice into serving pieces and return to gravy to reheat. (Use electric knife, if available, for nice even slices.)
6. Serve with mashed potatoes, buttered parsley potatoes, cooked/drained/buttered egg noodles, or cooked or baked buttered rice and vegetable.

**Option – this also works great on top of the stove. Mix ingredients as above, use lidded pan, bring to a gentle simmer and cook until tender, usually 3 hours.

**This makes excellent hot roast beef sandwiches, or I have used for great stew by cutting meat into cubes at the beginning, dredge meat in flour, brown off in frying pan with a little vegetable oil, then cook as directed. Pre-cook cubed potatoes and cut up carrots together until tender, drain, and add them 1/2 hour before serving. If using as stew, it will take a much shorter amount of time for the meat to be tender. After 3 hours, start check for tenderness.