3 to 4 lb. roast, slightly frozen
6 to 8 lg. potatoes, peeled and chopped
2 lg. onions, chopped
6 to 8 carrots, peeled and chopped
1 env. onion soup mix
1 c. red cooking wine

Place roast in large crock pot. Add potatoes, onions and carrots. Dissolve the onion soup mix in the red cooking wine and pour over meat and vegetables. Cook on high approximately four hours. (If you start before Sunday School its ready by the time you're home from church!)