Ingredients

• 1 Envelope Lipton Recipe Secrets Onion Soup Mix (Usually comes in a box near the boxed soup mixes)
• 3/4 Cup Water
• 1 Tsp Garlic Powder
• 1/2 Tsp ground black pepper
• 3 Lb Beef Roast (Brisket, Fattier roasts work best, lean roasts are not as good and dry out faster)
• 1 Small Bag of Baby Carrots
• 6 Potatoes
• Medium to large size crock pot or roaster

Method

1. Cut potatoes into small pieces, (the smaller the pieces the more done the potatoes will get). Cut large carrots in half for more done carrots. If you like your carrots moderately hard still, they can be put in whole. Some times the carrots will get mushy without being cut up. I like them mushy.
2. Lay the roast on top of the carrots and potatoes.
3. Pour the dry ingredients over the roast, including the soup mix.
4. Pour water, covering potatoes and carrots.
5. Cook on low to medium covered until meat is done. Don’t let the roast run dry to keep your meat moist.

This has always been my favorite of my Mom’s recipes and I use it very frequently in my crock pot. One can also cook other meats in this way, like cow tongue, other cuts of roast, and different types of beef. This is best for fatter, less expensive cuts of meat.