Peppercorn Herb Roast

Beef Roast (Choose your favorite beef roast - I used a rump roast this Sunday, but most any roast will do.)
Bag of Carrots
Potatoes - 4 or 5
1/2 Onion
2 cans of broth: any mixture of vegetable, chicken or beef.
1-2 cans of water

The night before, rinse roast, and season with salt and pepper. Flour roast, and then brown it in a pan with a little oil, and sear it on all sides.

Mix following herbs together (I didn't measure - these amounts are guestimates):
Basil - 2 tsp
Rosemary - 2 tsp
Thyme - 2 tsp
Onion powder - 1 tsp
Garlic powder - 1 tsp
Cracked peppercorns (2 tbls, crush with the bottom of a pot)

Put herb mixture on a large plate, and roll roast in herbs. Cover all sides of roast with herbs and peppercorns.

Lay onion in bottom of crock pot; place roast on top. Add broth and water to pot. Liquid should cover 1/4 of roast. Set crock pot on low to cook overnight (about 9 hours). Next morning add potatoes and carrots before leaving for church; allow to cook on low for 3-4 hours. Lunch will be ready as soon as church is over!! Enjoy!