3-4 pound roast (we use wild game, but a boneless chuck roast is perfect)
1 onion, diced
2 cups water
1/2 cup brown gravy mix
2 teaspoons garlic powder
1 1/2 tablespoons Worchestershire sauce
Salt & pepper
Place everything but the roast into a crock pot, stir it well. Set roast on top and spoon some of the mixture over the top of the roast. Cook on low for about 8 hours, high for 6 hours or until tender. Meat should easily pull apart when it is done. You can pull it in the crock pot, or slice off pieces and pull them on the plate. Spoon some gravy over the top and enjoy!
[if gravy is not thick enough you can add more gravy mix after removing the meat. Or pour gravy into a pan and bring to a boil, whisk in 2 tablespoons of corn starch mixed into 1/4 cup cold water. Keep whisking until you get your desired consistency.]
*You can also do this in the oven. Follow the same directions in a roasting pan with lid or cover with foil. Bake at 350 degrees for about 3 1/2 hours.
*I don't care for veggies and potatoes cooked with the meat. But if you'd like, you can throw in some potatoes, carrots, and/or celery into the crock pot.