2-2 ½ lb pot roast

Salt, pepper, garlic and thyme to taste

8 small potatoes

1 cup cut carrots

1 large onion cut into large chunks

1 pepper cut into big pieces

1 c. beef broth

Rub the pot roast with the herbs and place in the crock pot. Add the vegetables and the broth. Cook for 8-10 hours and serve with rice, rolls and salad. For a thicker gravy, add cornstarch and cook at a higher heat.