Juicy Herb Pot Roast

1 beef roast

oil

1 tsp. Granulated Garlic

1 onion, chopped (dehydrated work great)

1 Tbsp oregano

2 tsp. paprika

2 beef bouillon cubes, crushed

1 cup water

Heat oil in a large skillet. Sear the beef on both sides and place in a crock-pot. Sprinkle all the seasonings on top and drizzle slowly with the water. Don't pour it or it will wash the seasonings off the meat. 

Cook on low for 6 hours, until cooked, but not falling apart. Shred with a fork, this should be a little hard to do, don't wait until the meat is falling apart on its own.

Cook, shredded, for 2 hours on low until the meat is very tender and the liquid is coating the mat enough to make it sorta saucy.