**Adapted from http://www.justapinch.com/recipes/main-course/beef/beef-bottom-round-roast-perfection.html
6 cloves garlic, minced
1 Tbsp. coarse sea salt
2 Tbsp. dried rosemary
1 Tbsp. dried thyme
1 Tbsp. cracked black pepper
2 Tbsp. minced onion flakes
1/4 c. olive oil
Place roast on a plate. Mix all dry ingredients together. Add oil until a paste forms. Smear mixture on all sides of the roast. Place in gallon size Ziploc freezer bag. Label and freeze.
Thaw completely. Place roast in slow cooker. Cook on low for 6-8 hours.
Remove the roast from slow cooker. Combine drippings with 1-3 tablespoons
of flour. Increase temperature to high until gravy reaches desired consistency.