This is a simple, easy meal. I love pot roasts because they are so easy! And formal! Definitely good for when you have company! I think this recipe is basically fool-proof too! You don't even need to drain the drippings to make gravy for this recipe!
All you need is:
one beef roast
5-6 carrots, or a couple handfuls of baby carrots
1 package of onion soup mix
1 can of cream of mushroom soup (or celery or whatever)
1 can beef broth
Drizzle some olive oil in a skillet and brown your roast well. This will help keep your roast moist as it cooks. Put it in a crock-pot, or any pan that you can use in your oven. Peel and chop up your vegetables and place around the roast. (I actually used a butternut squash in place of the carrots in the photo, in case you were wondering. It kind of looks like chunks of cheddar cheese, doesn't it?) Shake the contents of the onion soup mix from the packet over everything. Mix the mushroom soup and beef broth together and pour over everything. (If you have a really large roast and are adding more vegetables, add another can of broth. I usually use small roasts.) Cover and cook on low for 7-8 hours (in a crock pot) or at about 275-300º in your oven. When it's done cooking, remove the roast to warm platter, and cover with foil for at least 5 minutes. This will also help your roast retain it's moisture so it's not dry. Cut and serve with everything that is left in the pan, which should be a wonderful mixture of soft veggies in a yummy gravy-sauce.