Layered Pot-Roast

2-3 pound eye round roast sliced thin
46 oz Tomato Juice (1 large can Campbell's)
1 onion diced
4-6 cloves garlic diced
2 stalks celery diced
2-3 tbsp olive oil
dried oregano
kosher salt

1. Slice eye round against the grain as thinly as possible
2. Saute onion, garlic and celery in olive oil until translucent.
3. Pour enough tomato juice in bottom of crock to cover the crock.
4. Place enough slices of beef along bottom of crock to cover juice.
5. Sprinkle 1/4 to 1/3 of sauteed vegetables on top of beef.
6. Sprinkle with oregano and salt.
7. Pour more tomato juice to cover veggies.
8. Repeat layering with beef, veggies, spices, juice to use up all ingredients.
9. Cook on high for 6 hours or low for 10 hours.