Crockpot Pot Roast With Herbs

(From http://southernfood.about.com/od/crockpotpotroast/r/cpweekly28.htm)

• 1 pot roast, about 3 pounds, chuck arm or shoulder, bottom round, or similar cut
• 1/2 cup chopped onion
• 1/2 cup apple cider or red wine
• 1 can (8 ounces) tomato sauce
• 3 tablespoons quick-cooking tapioca, optional
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried crumbled leaf thyme
• 1/2 teaspoon crushed rosemary
• 1 teaspoon crushed dried oregano
• 3 medium cloves garlic, minced

Trim beef roast of excess fat and cut to fit crockpot, if necessary; place in the slow cooker (may use a cooking bag for this). Combine all remaining ingredients; pour over the roast. Cover and cook on LOW for 8 to 10 hours. Skim excess fat from gravy . Serve roast sliced with gravy, with potatoes or hot cooked rice or pasta.
Serves 8.

Comments:
I think I used this as a base once for company. If so, it was tender and good. I might have added potatoes and carrots to it.