Pot Roast

1 Medium to Large Pot or Rump Roast (about 5 to 7 pounds), frozen
2 packets Lipton Onion Soup mix
5-10 carrots, peeled
5-6 large potatoes, peeled
1 medium onion, peeled
1/2 cup water

In a large crock pot, sprinkle one packet of Lipton Onion Soup mix.  Add frozen roast.  Pour water over the top of the roast.  Sprinkle the remaining packet of Lipton Onion Soup mix over the top of the roast.  Put the lid on the crock pot and set to "High."  You let it cook approximately one hour per pound of meat.  It is alright to cook it longer if you want a more tender meat.  About an hour and a half before the meat is done, cut the carrots, potatoes, and onion into 1 inch cubes or pieces.  Then sprinkle them evenly around the sides of the pot roast.  The pot roast is done when the vegetables are soft enough to run a fork through.

My family likes to be served this over white minute rice, and use the drippings for gravy.

***This can also be made in a conventional oven, in a roast pan, baked at 375 degrees.