SO, I didn't have any cream-of-mushroom soup or any of that. I decided to make a rub for the roast with all of the seasonings listed above, as well as the olive oil. I used about a 1/2 teaspoon of each, and just coated the whole thing. You may want to use more, depending on the size of your roast.  Then I put the roast in the crock-pot, and then added water until it covered the roast. I added two bouillon cubes, the chopped and peeled veggies, and set it on slow-cook for 9 hours. It came out amazing. I want to eat this every day.