Throw the meat into a crock pot, add about an inch of water, maybe 1.5 inches.
slice up the onion and garlic and throw it in the pot. Add salt, papper, garlic powder too. I also like to add a touch of sage and thyme, but it is pretty optional.

this is also a good time to add the bullion.

ignore it for about 4 hours on high heat. this will turn the meat uber tender and much of the fat from the roast will dissolve into the water, making a superb gravy base.
Take out the water for the gravy base, add more bullion as needed, along with salt/pepper, the soy sauce for "zip" and thickening.
for this last hour run at low heat for the meat.

give it about another hour for the gravy to devleop (runthe gravy on low boil so the flavors mix and not clump up)

during that hour, make your starch. Potatoes steamed or mashed works well, and rice also does fine.

when you are done you have spent maybe a half hour of real work, the meat is so tender it is falling apart and the gravy should be semi-addictive.