Mix all the ingredients of the rub together. Cover the entire roast with the rub mix and patting on firmly. Heat a Large skillet on medium and add olive oil and roast. Next add minced garlic. Brown roast on all sided. Once roast is browned, place in roasting bag and place potatoes, carrots and onion around the roast. While the skillet is still hot add chicken stalk and stir to get all the goodies off the bottom of the skillet and add rushed beef bouillon cube. Reduce heat to keep warm. In a bowl mix corn starch and the remaining can of broth till dissolved, then pour in the juice in the pan. Stir well and pour into browning bag with roast, potatoes, carrots and onions. Bake for 2 hours at 350.