Fall-Apart Roast with gravy and mashed potatoes

This is the way my Grandma, my Mom and now me do roast.  It falls apart rather than slices.

1 chuck roast (you can use other kinds, but this is the cheapest and I think the best)
Prepared mustard
1 pkg Dry Onion Soup Mix

Smother roast with mustard, then sprinkle whole pkg of onion soup mix over top.  Cook in crock pot on high for 5 or so hours.

To make gravy...
remove roast from crock pot and place on plate or platter.  Pour drippings into a pan.  Put roast back in crock pot to stay warm.  Add as much water to the drippings as you want to stretch it.  (I only do a cup or 2, but you could do much more).  Heat until boiling, then lower temperature to medium.  Add salt and pepper to taste.  It will take quite a bit of each.  It will taste good when you taste it.  If it is blah---then add more S&P.  In a cup mix some water and either cornstarch or flour, use a whisk to get rid of lumps.  Add some of the hot drippings to the cornstarch or water mix to warm it up a bit.  While stirring drippings with a whisk, slowly pour in the cornstarch or flour mixture.  Over the next few minutes it will thicken.

To make mashed potatoes...
Boil potatoes (or use pressure cooker for 3 minutes---my favorite way because it is soooo much faster).  Drain.  Put in large bowl.  Always add butter/margarine and S&P.  Then add other dairy products like milk, sour cream, cream cheese, etc...  Start mashing.  I do mine by hand, but you can use a mixer instead.  I like mine a little chunky, but just keep mashing until the are the desired consistency.  For creamier potatoes use more of the add-ins, for healthier potatoes use less of the add-ins.  You can also add shredded cheese, garlic powder, etc...