Make sure your roast is completely thawed and is room temperature. I do this by thawing it the day before and in the morning removing it from the refrigerator 1 hour before you will put it in the crock pot. Leaving the fat on the bottom, I cut three slits about halfway in the meat. Then I put all the spices on top and with your hands give it a good rub on the top and the bottom, kind of massage it in.