Pot Roast with Gravy

3-4 lb. pot roast
1 can cream of chicken soup - I use 98% fat free one to keep calories down.
1 can of water measured from soup can above.
half a package of dry onion soup mix
1/2 tsp. onion powder or 1/2 an onion chopped.(I use powder)
salt and pepper to taste.
Thaw roast
Salt and pepper roast on all sides. Sear roast in pan and brown all sides.
Put in crock pot.
Wisk all other ingredients together, pour over roast.
Cook on low all day 10-12 hours or on high 6-7 hours. If you have cooked it long enough it will shred apart with a fork. If it does not shred, cook it longer until it does.
To cook in the oven, cook on 350 degrees for 2-4 hours...until it will shred with a fork.
If you don't want it shredded, but you want to slice it, cook it less.
When cooked, take out roast, shred with fork. You can put the roast back into the gravy, or save the gravy to put on mashed potatoes.