*optional to sprinkle roast with flour and brown on 2 sides in a pot, drain oil.
Cover roast with water, add 2 packets of seasoning, little salt, garlic cloves & chopped onion.
Add sherry and few tablespoons of the bouillon. Do it accordingly to your taste. If to salty you can always add water..
Bring to boil, simmer for approx. 2 hours until tender.
Take it out of the pot and set aside.
To the seasoned water add potatoes, carrots, celery & onion wedges.
Simmer low for approx. 45 minutes until tender.
Take out the vegetables from the broth. Set aside in a baking dish for serving.
Add about 1/8 c. mochiko in a bowl and water to create a thin paste.
Turn broth on medium heat and slowly add mochiko paste slowly, a little at a time because it takes a few minutes to thicken. Keep doing so until the gravy is as thick as you want it to be.
When the gravy is ready return the roast to a simmer, until ready to serve.