French Dips by Mom

A 2-3 pd. Roast: brown a roast in a little oil (olive, canola or veg.)- i used cross rib - a shoulder or other roast would work as well.
add a tiny sprinkle of pepper to browning process - but not necessary if you don't want it.
1 - 2 teaspoons of chervil (you can use parsley but chervil has a different tang to it)
1/4 (heaping) teaspoon of Bon Appetite (dry seasoning in a bottle)
1/2 teaspoon of rosemary or a little more (dry in a bottle)
1/4 teaspoon of basil (dry in a bottle)
a little more pepper if desired
mix these dry ingredients together in small bowl.

Place meat in bottom of slow cooker. Put a cup or two of water - at least a cup but don't drown the roast - consider the height of the water - it should come about half way up the side of the roast or less. you want some for dipping but too much water will take away the flavor and make it more like a roast for pot.&gravy. Sprinkle the dry ingred. on top of roast.

Add to the top of this - one half of a large white onion - or more depending on how much onion you like. About 3 celery stalks cut in half. I would cook this on high for 2-3 hours and then low for 6-7 hours. The last part of this cooking- the roast is probably done - but longer cooking times on low will tenderize the meat.