2-3 pound fully cooked beef pot roast (Harris Ranch, Mosey’s Time for Dinner, Burnett & Son, Fellers, etc.)
2 pounds red potatoes
1 pounds pre-peeled carrots
1 pkg dry beefy onion soup mix
1 pound small onions
Mix soup with 1 cup water. Place in bottom large pan. Bring to a boil. Scrub potatoes and cut in half or quarters. Add potatoes, carrots, and onions to boiling soup. Reduce heat, cover, and simmer until tender. Stir once or twice to coat vegetables with gravy during cooking. While vegetables are cooking, follow package directions to microwave meat.