Combine first 8 ingredients in a bowl mix well.

Rub rounded fat side of roast with cooking oil. Sprinkle with dry mixture. Press dry mixture against roast.

Place in 5 quart (5 l) slow cooker, thin end at top and cover.

Cook on low for 10 to 11 hours or on high for 5 to 5 1/2 hours. Temperature should be 180°F (82°C) for well done

Skim off any fat from remaining juice. Make gravy.