• Brown the roast(s) on all sides in a little bit of oil.
• Place in the crock pot.
• Add an onion, cut in about 6-8 pieces.
• Add spices (we don’t use salt – we add Mrs. Dash Garlic and Herb, plus some additional garlic and pepper).
• Cover with water.
• Sometimes I add a dash of beef boullion granules.
• Set on high. I let this simmer away for about 5 – 6 hours.
• We usually add potatoes (quartered) the last 60-80 minutes.
• Other root veggies work great too.

Now, for the DOUBLE DUTY:

• For the leftovers, I slice the roast somewhat thin, and breakup up the slices (sort of shred it), put it in a sauce pan and add barbecue sauce and a little water.
• I let this simmer for about 20 minutes, stirring occasionally.
• If it gets too dry add more sauce or water.
• Serve on rolls.
• This is great to take for lunch and heat in the microwave at work.