Begin by prepping the veggies. Wash and cut the potatoes into cubes. I don't generally peel them but you definitely can if you don't like them on. If you use baby carrots, then there isn't any prep required but you could also use whole carrots chopped down to size.

Measure 4 cups of water into a microwavable bowl or measuring cup and add 4 beef bouillon cubes. Microwave on high for a couple of minutes and stir to get the cubes dissolved. They don't have to be completely dissolved but most of the way is best. If you want to use beef broth from a can or box, then just measure out 4 cups. Same thing goes for a beef base. Just use enough to make 4 cups of broth.

Place the pork roast into the crock pot. You can put it in frozen or thawed. Put the potatoes and carrots into the crock pot. Pour in the beef broth.

Add the Worcestershire sauce, onion powder, garlic powder, rosemary, basil, black pepper and salt.

Put the lid on top and cook for 7-8 hours on LOW or 3-4 hours on HIGH. (Although I really recommend cooking it on LOW, especially if it is frozen when you started.)