Fall Pot Roast

1 tbsp. each salt, ground black pepper
2 tsp. each dried parsley, dried oregano
2 lb. pot roast beef
4 potatoes, cut into chunks
2 cups baby carrots
1 tomato, cut into chunks
1/2  yellow onion, cut into chunks
1 can (6-1/2 oz.) tomato sauce
1/2 cup water

      Place pot roast in a crockery pot.  Sprinkle salt, black pepper, parsley, and oregano evenly over roast.  Add potatoes, carrots, tomato and onion on top of beef.  Pour tomato sauce and water over beef and vegetables.  Cook on High 4 hours.  Makes 6-8 servings.