Chop the onion. Mix the onion powder, garlic powder, dried thyme, dried parsley, salt, and pepper together in a ramekin. Trim excess fat off the roast as needed, then rub the seasoning mix into the roast very well.

Add the broth to the slow cooker then add the pot roast. Sprinkle the wozzy over then the onions. Cover and cook on low 6-8 hours. Remove the roast then ladle out a couple tablespoons of the liquid in the bottom. Shake together with the cornstarch, then pour back into the slow cooker and continue cooking, stirring occasionally, until thickened. Shred the pot roast with a fork.

Calories: 80 per eighth, including the gravy. Makes eight nicely-sized portions. Meat on its own is a little dry, which is understandable, that's what we're going for, but worked well in tacos with some crema.