Heat oil in a skillet (or stove top safe crock) and season roast with garlic, salt, pepper and cajun seasoning.
Brown roast in oil on all sides, then set aside on a nearby plate.
Pour water in skillet to lift all brown bits from pan.
Place veggies in the crock and pour juices on top.
Create a well in the center of the veggies then place roast fat side up in the center.
Pour soups on top of the roast and season with thyme and sage.
Cook on high for 6-8 hours or low for 8-10.
