Fall-Apart Roast

From: ?, adapted

Ingredients:

• 3-5 pound roast*
• 4 cups + water**
• 1 package dry onion soup mix
• 2 cloves garlic, minced
• 1 bay leaf
• 1 wedge of onion
• 1 carrot, cut into chunks or 1 cup baby carrots
• 1 stalk celery, cut into chunks
• 4 teaspoons (4 cubes) beef bouillon
• cooking spray

Directions:

1. Grease slow cooker with cooking spray.
2. Let a skillet fully warm over high heat, then sear each side of the roast.
3. Place browned roast in slow cooker and add water.  **If 4 cups doesn't cover the roast, then add 4 more cups.
4. Add dry onion soup mix, garlic, bay leaf, onion and carrot, celery and bouillon. **If an additional 4 cups of water was added, also add another envelope onion soup mix, 2 cloves garlic and 4 teaspoons beef bouillon.
5. Cover and cook on low for at least 8 hours.  It is done when it falls apart when you try to remove it from slow cooker.

My Notes:

• *As you can tell by the directions, the size of the roast doesn't matter, just adjust the ingredients to fit the amount of water you need to cover the roast.
• To make gravy, remove meat and strain broth into saucepan.  Place over medium-high heat and bring to a boil.  Meanwhile, mix 1/4 cup cold water with 2 Tablespoons cornstarch.  Whisk into boiling broth and let simmer 1 minute.  Continue to add (1/4 cup cold water + 2 Tablespoons cornstarch) until gravy reaches desired consistency.