Step 1

Remove the peel, ends, and roughly slice the onion. Place the onion in the bottom of the slow cooker.

Step 2

Coat the roast on all sides with onion soup mix.

Step 3

Cook on low for 8-12 hours. Once done, remove any excess fat and discard. Then shred the pot roast.

Step 4

Separate the onions from the juices. (It doesn't have to be perfect) Remove one cup of the juices and mix into the shredded roast.

Step 5

Then add 1 cup of the juices into a sauce pan and whisk in 1/4 cup of flour. Cook over medium heat for 1-2 minutes or until it thickens.

Step 6

Slow whisk in remaining broth and simmer on low until the gravy reaches desired thickness