Crockpot Pork Roast

3-4 lb. pork roast (or beef roast)
1 Tblsp. garlic powder
salt & red pepper to taste
1/2 a medium onion, rough chopped
1 can cream of mushroom soup
1 envelope pork bouillon seasoning
1 envelope vegetable bouillon seasoning
water or pork broth (or beef broth)
cornstarch (optional)

In a 4 to 6 quart crockpot place roast. Sprinkle with dry seasonings. Add in onions and soup. Pour in enough water and/or broth to cover meat and fill until almost full. Cover and cook on High for about 8 hours or until meat is completely cooked. For a thicker gravy, you can transfer gravy to a sauce pot and cook over the stove using cornstarch. Serve with mashed potatoes, rice or over noodles.