1 beef roast (of your choice)
1 box Lipton onion soup mix (2 packages in box)
1 (1 lb.) pkg. peeled baby carrots
6 to 8 peeled, chopped new potatoes (can also use russet potatoes)
1/2 white onion, chopped into half rings
1 (10 oz.) can cream of mushroom soup
1 (8 oz). can tomato sauce
water (enough to cover)

Start by prepping your vegetables by peeling and chopping, if necessary. I like to use Crock-Pot liners since they make clean up a breeze.

Slice 3 cuts in the top of roast about 3/4 to 1-inch deep and place in the Crock-Pot. Open both packages of onion soup mix and pour some in cuts on roast and pour all around roast on sides. Add carrots, potatoes and onion, mixing them as you add them in.

After this, add cream of mushroom and tomato sauce. Add water to just over the roast and set Crock-Pot to low setting. Let cook 6 to 8 hours.

If you like a thicker sauce/gravy in your pot roast, you can add flour until desired thickness is reached. Enjoy!

Makes about 8 to 10 servings.

Submitted by: Comfort Food Cook