pot roast

2-4lbs big pot roast (the more fat the better, you dont need to EAT the fat, but you WANT the fat for flavor while cooking)
tablespoon minced garlic (less or more to taste)

1-2 cups beef bouillon
(better than bouillon soup base is best)
(do not buy those whole foods or trader joes soup/boullion containers ... yuck!!)
or could jsut be water ...
salt and pepper to taste
onion - giant white or yellow, cut in half, then quarters ... big chunks

optional
cubed mushrooms (pint or two)
cubed celery (cup or so)
cubed carrots (cup or so)
NO POTATOES - POTATOES ARE THE DEVIL'S FOOD

1) (optional) sear meat - this REALLY is not needed and meh ....
2) put roast, garlic, salt, pepper, soup stock into crockpot
leave the meat sticking out of the soup (aka, do not completely cover)
3) add a tiny bit of celery, carrots and mushrooms (these will be soggy as shit when you are done cooking)
4) cook on low for 8+ hours
or high for 4+ hours

5) 30-60 minutes before dinner time: add the veggies - you want them al dente - not MUSSHHHHH

6) ENJOY

"problems"
The meat is tough and impossible to eat, until it is magically soft and easy to eat with a fork
Trying to eat this too soon is the worst thing ever.

IF you have been slow cooking on low, and dinner is getting closer (2 hours), and you are worried, turn on high for the last two hours .... really cant go wrong with this.

OMFG now I wants pot roast

you really can not go wrong (too much salt?? start with less)
too long? whoops it is too tender
cut in huge chunks before cooking, for easy freezing