Trim the fat from the pot roast, cutting off as much as you can.

Heat a skillet over medium-high heat.

Sear all sides of the meat. (about 10-15 seconds per side)

Wrap cinnamon and cloves with a double thickness of cheesecloth. Tie it up with a cotton string. Place spices in the bottom of the crock pot.

Wash and cut potatoes into fourths.

Place onion rings and potatoes on top of the spices.

Sprinkle tapioca over the veggies.

In a small bowl, mix together the orange juice concentrate, sucanat, and salt. Pour over the vegetables.

Place roast on top.

Cover and cook on low for 10-12 hours or high for 5-6 hours.