I can't take credit for this. I actually found it at http://beef.allrecipes.com/az/itlinrstbf.asp , but I made it once and had to tell others about it . As simple as it is, it's amazing what you can do with meat and spices without adding all the carbs.

The recipe calls for using a kettle, but I used a crock-pot and let it cook all day. I had never made pot-roast before, but it turned out wonderful and also leaves a nice aroma to the house. If you enjoy it, you may wish to go to the link above and leave a review. Anyway, here it is:

1 1/2 cups water
3 cubes beef bouillon
1 teaspoon salt
1 teaspoon crushed garlic
2 tablespoons Italian seasoning
1 teaspoon ground black pepper
2 tablespoons dried oregano
2 tablespoons dried basil
1/2 teaspoon dried red pepper flakes
4 pounds rump roast
1/2 cup vegetable oil

Pour the water into a kettle and add bouillon cubes.

Rub the roast with the oil.

Mix all remaining ingredients together and roll the oiled roast in them until evenly coated.

Put the roast in the kettle along with any left-over ingredients.

Bring the water to a boil, reduce the heat, and simmer for approximately 3 1/2 hours or until well-done.