1 3 to 4 pound top or bottom round roast
5 or 6 (medium) potatoes, scrubbed
5 or 6 (medium) carrots, peeled
1 (medium) onion, peeled and sliced (optional)
1 1/2 to 2 cups water
1 package onion soup mix
Directions: Preheat oven to 325°F. In a 9x13 inch baking dish (or larger) place the roast which can be frozen or thawed. Prepare the vegetables by scrubbing them and quartering them. The potatoes may be peeled if you prefer. Place the potatoes and carrots all around the roast and if you choose to use the fresh onion, place the rings all around and even on top of the roast. Then pour the water over and last add the package of onion soup mix by sprinkling it on top. Cover with foil and bake for 4 hours. Serves 10.
Notes: This is truly a Sunday dish in my family. I now find it is a great week-night meal, as well, that I can start in the afternoon for my boys and come home to after sports events, etc.