The Perfect Roast

I love roast-especially on Sunday after church.

My favorite thing about this roast is that it is easy to prepare and you can basically set it and forget it.



  • Chuck Roast

  • 6-8 Carrots

  • 2 Whole Onions

  • 1 Cup of Beef Stock

  • Salt to taste

  • Pepper to taste

  • 1 box of Lipton Onion Soup Mix

  • 1-2 Tablespoons of Olive Oil or Vegetable Oil


  1. Heat a large pan over medium high heat. Add 1-2 tablespoons of oil to the pan.

  2. Cut two onions in half and the carrots into two inch pieces.

  3. Place the onion in the pan and brown both sides until lightly brown.

  4. Remove the onions and place the carrots in the pan and brown until lightly brown.


  5. Transfer the carrots to a plate with the onions.

  6. Trim the fat from meat and salt and pepper the roast.

  7. Place the roast in the same pan and brown all sides.

  8. Once the meat has browned all over, immediately take it out of the pan and put it on a plate.

  9. Now it’s time to get the yummy goodness from the bottom of the pan. Pour one cup of beef broth in the pan over medium high heat and whisk the broth until the bottom of the pan is clean. Set aside.


  10. Place the veggies in the bottom of the crockpot.

  11. Pour one package of the French onion soup mix over the onions and carrots.  I forgot to include the soup mix in the picture with the ingredients…oops!

  12. Place the roast on top of the veggies.

  13. Sprinkle the second package of soup mix over the roast.

  14. Pour the beef broth with the pan drippings in the crockpot.

  15. Put the lid of the crockpot and set it on LOW for 4-6 hours or HIGH for 6-8 hours.

Hope you enjoy this recipe.  I enjoy making Hash with my leftover roast. You should try it! 

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